Making Jams

Barbara H.
Ingham
Making Jams, Jellies
& Fruit
Preserves
B2909
University of Wisconsin-Extension Cooperative Extension
Wisconsin Safe Food
Preservation Series
Jellies and jams 1
Start with the right ingredients 2
Preserves, conserves
and marmalades 3
Fruit butters and syrups 3
Getting started 3
Fruit 3
Pectin and other gelling agents 5
Acid 6
Sugar 6
Equipment and containers 9
For preparing fruit 9
For measuring 9
For cooking 9
For filling jars or
freezer containers 10
For processing 10
Equipment you will need 10
Making and storing jams
and jellies 11
Preparing canning jars and lids 11
For fresh flavor 11
For softer or firmer products 11
Steps at a glance 12
Processing in a boiling
water canner 12
Caution! Adjust processing
time for elevation 13
Elevation map 13
Storing jams and jellies 14
Remaking cooked jellied products 14
Recook with powdered pectin 15
Recook with liquid pectin 15
Recook without added pectin 15
Jams 16
Cooking methods for jam 17
Jam recipes 20
Jellies 24
Preparing fruit 24
Extracting juice 24
Jelly without added pectin 25
Jelly with added pectin 27
Processing jelly 27
for elevation 28
Cooking methods for jelly 28
Jelly recipes 31
Freezer or refrigerator jams
and jellies 37
Cooking methods
for freezer jam and jelly 37
Freezer or refrigerator
jam & jelly recipes 39
Low- and no-sugar jams and jellies 41
Low- and no-sugar jam
& jelly recipes 43
Preserves, conserves, marmalades,
fruit butters and syrups 51
Preserves recipes 52
Conserves recipes 54
Marmalade recipes 57
Fruit butter recipes 59
Fruit syrup recipe 61
Remedies for jellied
product problems 62
Index 64
Resources back cover
Contents
University of Wisconsin-Extension Cooperative Extension
R
ipe, juicy berries,
fresh peaches,
apples, pears and
other fruits can be
deliciously preserved
to enjoy all year long.
Fruit jams, jellies, preserves, con-
serves, marmalades, syrups, honeys
and butters can add zest to meals,
and provide a good way to use fruits
not suitable for canning or freezing.
All these products are preserved by
sugar, and some are jellied.
Characteristics depend on the type
of fruit, how it is prepared, the pro-
portions of ingredients in the
mixtures, and the cooking methods.
This publication tells how to prepare
fruit, and procedures for making
various kinds of:
I Jellies and jams with or without
added pectin.
I Preserves, conserves and mar-
malades with or without added
pectin.
I Fruit butters and syrups.
Follow these research-tested recipes
for safe and easy preparation and
preservation of your garden and
orchard bounty.
Jellies and jams
Jellies are made by cooking fruit
juice with sugar. A good product is
clear and firm enough to hold its
shape when turned out of its con-
tainer, yet quivers when moved.
When cut, jelly should be tender yet
retain the angle of the cut. Jelly
should taste fresh and fruity.
Jams are thick, sweet spreads made
by cooking crushed or chopped
fruits with sugar. They tend to hold
their shape, but are generally less
firm than jellies.
Not all fruits have the properties
needed for making satisfactory
jellied products. By adding pectin,
you need not depend on the fruits
gelling quality for successful results.
Follow carefully the pectin package
directions and research-tested
recipes.
M A K I N G J A M S , J E L L I E S & F R U I T P R E S E R V E S 1
2 Wisconsin Safe Food Preservation Series
Start with the right
ingredients
Fruit gives each product its characteristic
color and flavor. Use at least some flavor-
ful, just-ripe fruit in each recipe.
Pectin is a natural plant substance that causes fruit to
gel. Fruits such as apples, crabapples, currants, grapes
and some plums contain enough natural pectin to form
a gel; others require added pectin. Follow the manufac-
turers directions or tested recipes for each type of
pectin.
Acid is essential in jellied fruit products for both gel for-
mation and flavor. Acid content varies among fruits, and
is higher in under-ripe fruits.
Sugar is another essential ingredient in jellied fruit
products. Added sugar preserves fruit, helps the gel to
form, and contributes to flavor. Use the amount of sugar
a recipe calls for, or the product will not form a gel.
To make a low-sugar or no-sugar product, choose a
pectin or research-tested recipe designed for this (see
Low- and no-sugar jams and jellies, page 41). Sugar
substitutes also called artificial sweeteners cannot
replace sugar in regular recipes because the sugar is
needed to form a gel.
Fruit varieties recommended for Wisconsin can be found
in these publications, available from your county UW-
Extension office or Cooperative Extension Publications
(learningstore.uwex.edu):
Apple Cultivars for Wisconsin (A2105)
Home Fruit Cultivars for Northern Wisconsin (A2488)
Home Fruit Cultivars for Southern Wisconsin (A2582)
Preserves, conserves
and marmalades
Preserves are small, whole fruit or
uniform-size pieces in a clear, slightly
gelled syrup. The fruit should be
tender and plump.
Conserves are like jams, but may be
made with a combination of fruits.
They may also contain nuts, raisins or
coconut.
Marmalades consist of small pieces
of fruit or peel evenly suspended in
soft transparent jelly. They often
contain citrus fruit.
Fruit butters
and syrups
Other fruit products preserved by
sugar but not jellied include butters
and syrups.
Fruit butters are sweet spreads
made by cooking fruit pulp with
sugar until thick. Spices are often
added.
Fruit and berry syrups are made by
cooking fruit juice or pulp with sugar
to the desired thickness.
Getting started
To make a jellied fruit product, you
need the proper proportions of four
essential ingredients:
I Fruit
I Pectin or other gelling agent
I Acid
I Sugar
Fruit
Fruit provides the characteristic
color, flavor and at least part of the
acid and pectin needed for success-
ful gels. Flavorful fruit varieties are
best for any type of fruit preserve.
Most recipes call for fresh, ripe fruit,
but you can also use processed fruit.
Using canned, frozen or
dried fruit
You can use canned or frozen fruit or
juice to make jellied products. If you
use commercially canned fruits,
select those without added sugar,
canned in their own juice.
Commercially canned or frozen
products are most often made from
ripe fruits. These are lower in pectin
than under-ripe fruits, so you need to
add pectin.
Cook dried fruit in water until tender
to make jams and conserves, with or
without added pectin.
Freezing fruit to use later
Many fruits used for making jam and
jelly mature at about the same time.
Because of this, you may find it hard
to make as much jam and jelly as you
would like while the fruits are in
season.
Many of these fruits can be frozen in
summer and made into jam during
fall and winter. Whether used singly
or in combination, the best fruits to
freeze for later use are blueberries,
cherries, red and black currants, and
rhubarb stalks.
Do not add any sugar to fruit being
frozen for making jam or jelly. These
fruits freeze well without sugar.
Accurate measurements are impor-
tant in making jam. Pack measured
quantities. Label each container with
the amount and kind of fruit and the
date, and freeze.
To freeze juice for jelly, pour
cooled, strained juice into rigid
plastic freezer containers or wide-
mouth freezer jars. Label with the
amount and kind of juice and the
date, and freeze.
When making jam or jelly from
frozen fruit, thaw in the refrigerator
until only a few ice crystals remain.
Follow directions for the type of fruit
product you wish to make, using the
same proportions of frozen fruit
measured before freezing, water, acid
and sugar as you would use for fresh
fruit.
Fruit
Most recipes call for ripe, fresh fruit.
You can also use processed fruit. If
using canned fruits, choose those
without added sugar, canned in their
own juice.
Frozen fruits can also be used.
Blueberries, cherries, red and black
currants, and rhubarb freeze well. Pack
measured amounts, label and freeze.
Thaw frozen fruit in the refrigerator
before using.
Dried fruit may be cooked in water
until tender and used to make jams
and conserves.
Ask your county UW-Extension office
for these publications in this series, or
order from Cooperative Extension
Publications (learningstore.uwex.edu):
Canning Fruits Safely (B0430)
Freezing Fruits and Vegetables
(B3278)
Pectin and other
gelling agents
Pectin is a carbohydrate that causes
fruit to gel. Some fruits such as
apples, crabapples, currants, grapes
and some plums contain enough
pectin to form a gel; others require
added pectin.
You can add pectin to any fruit to
ensure a good gel. Here are several
advantages of doing so:
I You can use fully ripe, flavorful
fruit.
I Cooking time is shorter and
standardized.
I You will have more jars on the
shelf from the same amount of
fruit.
A disadvantage may be that large
amounts of sugar added with regular
pectin may mask the fruits flavor.
Regular pectins
Regular pectins require at least
1
2 cup of sugar per cup of fruit to
gel. Natural fruit pectins made from
apples or citrus fruits are marketed in
two forms:
I Liquid, such as Certo, and
I Powdered, such as Sure-Jell. *
Liquid pectin is added to a hot
cooked fruit and sugar mixture, and
the mixture is boiled for 1 more
minute.
Powdered pectin is mixed with
unheated fruit or juice, the mixture is
brought to a boil, sugar is added, and
the mixture is boiled for 1 minute.
Follow the pectin package directions
and tested recipes for each form of
pectin. Liquid and powdered forms
are not interchangeable in recipes.
Purchase fresh pectin each year. Old
pectin may result in poor gels.
Low- or no-sugar pectin
Low-methoxyl pectin is extracted
from the inner rinds of citrus fruits
and is chemically different from
regular pectin. Low-methoxyl pectin
needs little or no sugar to gel, some-
times aided by calcium. Look for
packages of pectin labeledlight,
less sugar or no sugar needed.
Because less sugar is added, low-
methoxyl gels tend to be less firm,
less sweet and more fruity. Follow the
manufacturers directions precisely.
Bulk powdered pectin
Bulk powdered pectin can be sub-
stituted for individual packets sold in
most grocery stores. Bulk pectin,
both regular and low-sugar, can be
purchased at some country markets
or by mail order from companies
such as Kitchen Krafts*
(www.kitchenkrafts.com or 1-800-
776-0575). Generally,
1
3 cup of bulk
pectin mix replaces one standard
box. Currently, there are no suppliers
of bulk liquid pectin.
* Reference to products or companies is not intended to endorse them, nor to exclude others that
may be similar. Examples are listed as a convenience to readers.
Gelatin No-sugar
refrigerator recipe
Prepare no-sugar jams and jellies
made with powdered gelatin in
small batches, label and date. Keep
them in the refrigerator, and use
within 3 weeks.
Do not freeze these jellies. The
gelatin will disintegrate when frozen.
Do not can these jams and jellies, or
store them at room temperature.
Keep these refrigerated. Acid
Acid is essential in jellied fruit
products for both gel formation and
flavor. Acid content varies among
fruits, and is higher in under-ripe
fruits.
In making jellied low-acid fruits, add
bottled lemon juice for best quality.
Tested recipes will tell you how much
lemon juice to add to low-acid fruits
such as peaches, pears and figs.
Always follow the recipe carefully,
adding the correct amount of acid to
any recipe.
Sugar
Sugar is another essential ingredient
in jellied fruit products. Added sugar
preserves jellied fruit, helps form a
gel, and contributes to flavor.
A common cause of failure in
making any kind of jellied fruit
product is using less sugar than a
recipe calls for. Sugar must be
present in the proper proportion
with pectin and acid to make a good
gel.
Gelling agents
Pectin causes fruit to gel. Some fruits
contain high amounts of natural
pectin, others need added pectin to
ensure a good gel.
Regular pectins require at least
1
2 cup
of sugar per cup of fruit to gel.
Low-methoxyl pectin needs little or
no sugar to gel. Follow the manufac-
turers directions and tested recipes for
each type.
Powdered gelatin can make no-sugar
jams and jellies. These must be refrig-
erated and used within 3 weeks, and
should not be frozen or canned.
Acid
Acid is essential in jellied fruit
products for flavor and to form a
good gel. Acid content varies among
fruits, and is higher in under-ripe fruits.
For best quality, add bottled lemon
juice to fully ripe or low-acid fruits
according to tested recipes.
Sugar preserves the fruit product,
inhibiting the growth of bacteria. It
also contributes to flavor.
White sugar, corn syrup and honey
can be used to sweeten jellied fruit
products. White granulated sugar is
most often used, and will consis-
tently produce an acceptable
product.
Use granulated sugar in the exact
proportions stated in the recipe.
Do not reduce the amount of sugar
in a recipe.
Sweeteners such as brown sugar,
sorghum and molasses are not rec-
ommended, because their flavors
overpower the fruit flavor and their
sweetness varies.
Light, mild honey or light corn
syrup can replace some of the sugar
in fruit preserves. Products made
with honey will have a darker color
than those made with sugar, and the
flavor will be slightly different.
Honey
While no substitute for sugar, light,
mild-flavored honey can be used in
making jelly. Consider its liquid
content when honey replaces part of
the sugar in the recipe.
I In products made with added
pectin, up to 1 cup of honey can
replace an equal amount of granu-
lated sugar when making about
6 half pints of jelly. Decrease the
liquid in the recipe by an amount
equal to the amount of added
honey.
I In recipes with no pectin added,
honey can replace up to one-half
the sugar. Decrease the liquid in
the recipe by an amount equal to
the amount of honey added.
Corn syrup
Also consider the liquid content of
light corn syrup when it replaces part
of the sugar in a recipe. Decrease the
liquid in the recipe by an amount
equal to the amount of added corn
syrup.
I In recipes using powdered
pectin, corn syrup can replace up
to one-half the sugar.
I In recipes using liquid pectin,
corn syrup can replace 2 cups of
sugar per batch.
I In products made with no added
pectin, limit corn syrup to replace
up to one-fourth of the sugar. For
instance, if a recipe calls for 4 cups
of sugar, you may use up to 1 cup
corn syrup plus 3 cups of sugar.
Sugar substitutes
Sugar substitutes also called artifi-
cial sweeteners will not produce a
quality jellied product. They cannot
replace sugar in regular recipes
because sugar is needed to forma gel.
For no- or low-sugar products, use
a low-sugar or no sugar added
pectin that requires little or no
added sugar, such as low-methoxyl
pectin. Follow the manufacturers
directions exactly for quality jellied
products.
If you use modified or low-
methoxyl pectin:
I In cooked jams or jellies, you can
use a saccharin sweetener
brand names Sweet N Low, Sugar
Twin, Sweet 10.* But this may
leave a slightly bitter aftertaste.
I In cooked jams or jellies, you may
also use Sucralose, also labeled
Splenda.* Sucralose is the only
noncaloric sweetener made from
sugar. This stable sweetener will
not produce an aftertaste on
heating.
I In recipes that require heating,
do not use aspartame brand
names Equal or NutraSweet.
Aspartame loses its sweetness
when heated.
Sugar
Sugar is another essential ingredient
in jellied fruit products. A common
cause of failure in making any jellied
fruit product is using less sugar than
the recipe calls for.
Sugar must be present in proper pro-
portion with pectin and acid to make a
good gel. Sugar preserves the fruit
product, prevents growth of microbes,
and contributes to flavor.
White sugar, corn syrup and honey can
be used to sweeten jellied fruit
products. Sugar substitutes are not
recommended for quality jellied fruit
products.
* Reference to products is not intended to endorse them, nor to exclude others that may be similar.
Examples are listed as a convenience to readers. If you use these products, follow the
manufacturers current label directions.
Equipment
and containers
Get all the necessary equipment,
utensils and containers ready before
you start to make jams and jellies.
Check the list below to make sure
you have everything you will need
on hand.
For preparing fruit
Bowl, large for holding juice
Colander for washing fruit
Jelly bag, square yard of unbleached
muslin or cotton flannel with the
napped side turned in, or four
layers of closely woven cheese-
cloth Jelly bags or cloths
should be damp when extracting
juice.
Knife, paring for peeling or
cutting fruit
Potato masher, sieve, blender or
food mill (grinder) for
crushing fruit, removing seeds and
extracting juice
Rubber or plastic gloves for pro-
tecting hands when preparing hot
peppers
Saucepan with cover, large for
preparing fruit or juice
For measuring
Bowls for holding measured
sugar and pectin-sugar mixture
when powdered pectin is added
Measuring cups, standard dry and
liquid for measuring prepared
fruit, juice or sugar
Measuring spoons for measuring
lemon juice and spices
Scale for accurately weighing fruit
For cooking
Saucepan or kettle, 8- to 10-quart
size with a flat bottom A heavy
metal container is best because it
allows even heating and helps
prevent scorching. Kettle capacity
should be four times as great as
the quantity of juice cooked,
because jams and jellies tend to
boil over.
Spoon, long-handled for stirring
jam and jelly mixtures
Thermometer, jelly, candy or deep-
fat for determining doneness in
jellied fruit products with no
pectin added
Timer, or watch or clock with a
second hand for timing the
boil
Wire whisk for stirring powdered
pectin into fruit mixtures to avoid
lumps
For filling jars or
freezer containers
Canning jars and lids, clean, hot
Standard half-pint home canning
jars with standard two-piece
vacuum seal lids and metal screw
bands are safest and best for
making jams and jellies. Sterilize
jars in boiling water for
10 minutes. Pretreat lids according
to package directions.
Funnel, wide or regular mouth for
filling jars
Ladle for ladling jam and jelly into
jars
Plastic containers, 1 to 2 cup size
with tight-fitting lids for freezer
or refrigerator jams and jellies
Pot holders for holding pan when
pouring jelly
Small dish and metal spoon or jelly
skimmer for skimming off
foam
For processing
Boiling water canner, with rack
for processing all canned jams,
jellies, conserves, preserves, mar-
malades and butters
Labeling supplies for labeling
and dating all jars or freezer con-
tainers
Lid and jar lifters for handling
hot pretreated jar lids, and lifting
jars in and out of hot water
Wire rack or folded towels for
cooling processed jars
Equipment you will need
Assemble the following items before
you start a batch of fruit preserves:
Colander, knife, 1 to 2 large pans with
covers, bowls, scale, measuring cups
and spoons, mixing and skimming
spoons, thermometer, timer, sterilized
canning jars and pretreated lids, jar-
filling supplies (funnel, ladle, rubber
spatula, lid and jar lifters), pot holders,
boiling water canner, wire rack, and
labeling supplies.
Making and storing
jams and jellies
Preparing canning jars
and lids
Before you start to make these jams
and jellies, prepare the canning jars
and lids. Wash standard half-pint
home canning jars in hot, soapy
water and rinse well.
Sterilize the jars by boiling for 10
minutes. Keep them in hot water
until you are ready to fill them, to
prevent them from breaking when
filled with hot fruit.
Note: Use only half-pint jars unless
specified. Larger jars will not receive
enough heat during processing to
keep safely in the cupboard.
Wash and rinse all canning lids and
bands. Pretreat new vacuum seal lids
as the package directs. Remember:
These lids can be used only once.
Be sure all jars and lids are perfect.
Discard any with cracks or chips.
Defects will prevent airtight seals.
Do not use porcelain-lined zinc caps
or other lids with separate rubber
rings. New rubber rings are no longer
available.
For fresh flavor
For jellied fruit products at their best,
make only the amount you can use
within a year. Preserves stored for
long periods of time lose their flavor
and bright color, and darken.
For softer or firmer
products
If you use fruit with average gelling
properties, jellied fruit products
made using this publication should
be medium-firm for their type.
For best results, make only one
recipe at a time. Double batches
do not always gel properly.
If the first batch from a particular
fruit lot is too soft or firm, adjust the
fruit proportions or the cooking time
for the next batch, as follows.
In products made with added
pectin:
I For a softer product, use
1
4 to
1
2
cup more fruit or juice per batch.
I For a firmer product, use
1
4 to
1
2
cup less fruit or juice per batch.
In products without added pectin:
I For a softer product, shorten the
cooking time (cook to a lower
temperature).
I For a firmer product, lengthen the
cooking time (cook to a higher
temperature).
Processing in a boiling
water canner
Canned jellied fruit products must
be processed in a boiling water
canner to make sure the lids seal and
to prevent mold growth. A boiling
water canner is sometimes called a
water bath canner.
To process, pour the boiling fruit into
hot, sterilized half-pint home canning
jars, leaving
1
4-inch headspace.
Remove bubbles by running a
spatula or bubble freer between the
cooked fruit and the side of the jar.
Wipe jar rims and threads clean, and
cap with hot pretreated lids. Screw
metal bands on firmly, but not too
tightly. Over-tightening may cause
the lid to buckle.
Place the jar on a rack in a canner
filled with simmering water. The hot
water should cover the tops of the
jars by 1 to 2 inches. If you need to
bring the level up to this depth, add
boiling water carefully around not
onto jars. Put the cover on the
canner.
Process all jams and jellies in a boiling
water canner for a safe, high quality
product. University of Wisconsin-
Extension does not recommend sealing
jars with paraffin, or inverting sealed
jars as a final step.
Steps at a glance
I Make one batch at a time. Double
batches do not always gel properly.
I Wash half-pint jars in warm, soapy
water and then sterilize them by
boiling 10 minutes. Pretreat lids as
the package directs.
I Prepare fruit and pour into hot,
sterilized half-pint jars, leaving
1
4-inch headspace.
I Remove bubbles by running a
spatula or bubble freer between
cooked fruit and the side of the jar.
Wipe jar rims and threads with a
clean, damp cloth or towel. Put on
pretreated lids and screw on metal
bands until you begin to feel resist-
ance, then turn the band until
firmly tight.
I Process in a boiling water canner
for 5 minutes. Adjust time for
elevation if necessary.
I Remove jars from the canner, and
cool. Let jars sit undisturbed for 12
hours. Test seals and place sealed
jars in a cool cupboard for storage.
Begin timing as soon as all jars are in
the canner and the water returns to a
full rolling boil one that cannot
be stirred down. Time processing
for 5 minutes. Adjust process time
for elevation, if necessary (see map
below).
Note: If you use unsterilized jars,
process for 10 minutes in a boiling
water canner. However, since these
extra 5 minutes of processing can
result in a weak gel, it is best to use
sterilized jars.
When the processing time is
complete, open the cover away from
you to keep steam from escaping
into your face. Carefully remove jars
from the canner without tilting, using
a jar lifter. Place jars upright on a rack
or counter.
Do not cover the jars during cooling.
Do not retighten the bands on two-
piece lids, even though they may be
loose. As the jar cools, the lid will
snap down in the center, forming a
seal.
time for elevation
Wisconsin elevations range from 580
to 1,953 feet above sea level. Water
boils at 212 F at sea level, and at
lower temperatures as elevation
increases. Using the processing time
for sea level may lead to spoilage if
you live at higher elevations.
Process jellied fruit products in
sterilized jars for 5 minutes if you
live at elevations up to 1,000 feet
above sea level. Add 1 more minute
processing time for each added
1,000 feet elevation.
For example, if your house is on a
hillside at 1,250 feet, process for 6
minutes. If your home is on a moun-
taintop at 2,010 feet elevation,
process for 7 minutes.
Elevation map
Elevation above 1,000 feet
Elevation below 1,000 feet
When jars have cooled, test the
seal. Lid tops should be depressed
and remain that way, and will ring
when tapped with a spoon. After 12
to 24 hours, you can carefully remove
the screw bands. Wash and dry the
jar lids and threads before storing
the jars in a cool, dry location.
Jars that fail to seal may be refriger-
ated for use within 3 weeks.
Storing jams
and jellies
Label and date sealed jars, and store
in a cool, dry, dark place for up to a
year. Remember: The shorter the
storage time, the better the flavor.
Uncooked fruit preserves or jars that
failed to seal may be refrigerated at
40 F or colder for up to 3 weeks. For
longer storage, label, date and freeze
at 0 F or colder for up to a year. Be
sure to allow enough headspace
(usually
1
2-inch) in freezer contain-
ers because fruit expands when
frozen.
Remaking cooked
jellied products
Sometimes, despite your best efforts,
the jam or jelly you make will not set.
This might be caused by things such
as using too much over-ripe fruit, for-
getting to add acid to the mixture, or
not adding enough sugar.
Whatever the cause, you may wish to
try remaking the batch. Instructions
follow for recooking:
I With powdered pectin
I With liquid pectin, or
I Without added pectin.
As a reminder, its often a good idea
to remake a small batch of jam or
jelly first to make sure you will be
happy with the results.
Recook with powdered
pectin
Measure the jam or jelly to be
recooked. For each quart (4 cups) of
jam or jelly, measure:
I
1
4 cup sugar
I
1
4 cup water
I 4 teaspoons powdered pectin
Mix the pectin and water and bring
to a boil, stirring constantly to
prevent scorching. Add the soft jelly
and sugar. Stir well. Bring to a full
rolling boil over high heat, stirring
constantly. Boil mixture hard for
30 seconds. Remove jelly from heat,
and skim off foam. Pour into hot ster-
ilized half-pint jars, leaving
1
4-inch
headspace. Remove bubbles, wipe jar
rims clean, and cap with pretreated
lids.* Process in a boiling water
canner for 5 minutes.
Recook with liquid pectin
Measure the jam or jelly to be
recooked. For each quart (4 cups) of
jam or jelly, measure:
I
3
4 cup sugar
I 2 tablespoons bottled lemon juice
I 2 tablespoons liquid pectin
Bring jelly to a boil over high heat.
Quickly add sugar, lemon juice and
pectin and return to a full rolling boil,
stirring constantly. Boil mixture hard
for 1 minute. Remove from heat and
skim off foam. Pour into hot sterilized
half-pint jars, leaving
1
4-inch head-
space. Remove bubbles, wipe jar rims
clean, and cap with pretreated lids.*
Process in a boiling water canner
for 5 minutes.
Recook without added
pectin
Bring jelly to a boil, and boil until the
temperature is 220 F or 8 F above
the boiling point of water where you
live (jellying point). Remove from
heat, and skim off foam. Pour into hot
1
4-
inch headspace. Remove bubbles,
wipe jar rims clean, and cap with pre-
treated lids.* Process in a boiling
water canner for 5 minutes.
You can find remedies for other
common jellied product problems on
pages 62-63.
* Remember to use new pretreated lids when you reprocess jam or jelly.
Jams
Fruits suitable for jam include apples,
apricots, blackberries, cherries,
currants, elderberries, peaches, pears,
raspberries, rhubarb and strawberries.
Jam has the natural color and flavor
of the fruit from which it is made. The
texture is smooth, thick, and softer
than jelly.
Because jams contain fruit pulp or
pieces, they tend to stick to the kettle
during cooking and require constant
stirring to prevent scorching.
Once cooked, remove jam from heat
and stir gently for 5 minutes to
prevent fruit from floating. Then
quickly fill jars and process in a
boiling water canner before further
cooling occurs.
Basic steps for making jams follow.
See jam recipes on pages 20-23 that
use these three cooking methods.
Fruits such as apricots,
berries, cherries, currants,
strawberries and rhubarb
make excellent jam. Fruit
pulp or pieces tend to stick during
cooking, so stir well to avoid scorching.
Once cooked, remove from heat and
stir gently for 5 minutes to prevent
fruit from floating. Then quickly fill
jars, remove bubbles, wipe jar rims
clean, and cap with pretreated lids.
Process in a boiling water canner for
5 minutes. Adjust time for elevation if
necessary (see page13).
d
Cooking methods for jam
Method A:
Basic steps for making jam
without added pectin
1. Check the recipe, and assemble
equipment.
2. Wash half-pint home canning jars
in warm, soapy water and sterilize
by boiling for 10 minutes. Keep
hot until filled.
3. Pretreat two-piece vacuum seal
canning lids according to
package directions to ensure a
good seal.
4. Select firm, ripe fruit, and prepare
as directed. Remove stems and
pits or cores. Measure the amount
of prepared fruit the recipe speci-
fies, and pack solidly in cup.
5. Precook all fruits except apricots,
peaches and pears before
adding sugar, according to recipe
directions. Put fruit in a kettle, add
water if the recipe indicates, bring
to a boil, and cook uncovered for
the required time. Count time
from the moment the fruit begins
to boil vigorously, stirring often to
prevent sticking.
6. After precooking, add sugar and
bring to a boil. Boil uncovered for
the required time, stirring often.
Count time from the moment the
jam begins to boil vigorously. If
desired, add
1
4 teaspoon butter
or margarine during cooking to
help decrease foaming.
For apricots, peaches and pears,
mix sugar with the fruit and let
stand at least 1 hour before
boiling for the required time.
7. Test jams for doneness with a
cooking thermometer. When the
temperature reaches 220 F or
8 F above the boiling tempera-
ture of water where you live
(jellying point) remove from
heat. This and other ways to test
for doneness are explained in the
jelly section on pages 26-27.
8. Remove from heat and skim off
foam. Stir gently for 5 minutes to
prevent fruit from floating, but no
more than that to avoid excess
cooling.
9. Quickly ladle hot fruit mixture
into hot sterilized half-pint jars,
leaving
1
4-inch headspace.
the jam and the side of the jar.
Wipe jar rims and threads clean,
and cap with hot pretreated lids.
Screw the bands on firmly, but
not too tightly.
10. Process in a boiling water
canner for 5 minutes. Adjust
time for elevation, if necessary
(see map on page 13).
Method B:
with liquid pectin
equipment.
hot until filled.
canning lids according to
package directions to ensure a
good seal.
4. Select firm, ripe fruit, and prepare
as the recipe directs. Remove
stems and pits or cores. Measure
the amount of prepared fruit the
recipe specifies, and pack solidly
in cup.
5. Put fruit in a kettle, and stir in
lemon juice if the recipe indi-
cates. Add
1
4 teaspoon butter or
margarine, if desired, to reduce
foaming.
6. Measure sugar, and stir into
prepared fruit.
7. Quickly bring to a full rolling boil,
stirring constantly to prevent
scorching or burning. Boil hard for
1 minute, stirring constantly.
8. At once, stir in liquid pectin and
boil for the exact time stated.
Remove from heat and skim off
prevent fruit from floating.
9. Quickly ladle hot fruit mixture
into hot sterilized half-pint jars,
leaving
1
4-inch headspace.
the jam and the side of the jar.
Wipe jar rims and threads clean,
and cap with hot pretreated lids.
Screw the bands on firmly, but
not too tightly.
10.Process in a boiling water
canner for 5 minutes. Adjust time
on page 13).
Method C:
with powdered pectin
equipment.
hot until filled.
canning lids according to package
directions to ensure a good seal.
4. Select fruit, and prepare as the
recipe directs. Measure the
amount of prepared fruit the
recipe specifies, and pack solidly in
cup. Put fruit in a kettle.
5. Measure sugar and set aside.
6. Stir powdered pectin into
prepared fruit. Add lemon juice if
the recipe indicates. Add
1
4 teaspoon butter or margarine,
if desired, to reduce foaming.
7. Quickly bring fruit-pectin mixture
to a full rolling boil, stirring con-
stantly. At once, stir in sugar.
Continue stirring and bring back
to a full boil. Boil hard for
prevent fruit from floating.
9. Quickly ladle hot fruit mixture into
hot sterilized half-pint jars, leaving
1
4-inch headspace. Remove
bubbles by running a spatula or
bubble freer between the jam and
the side of the jar. Wipe jar rims
and threads clean, and cap with
hot pretreated lids. Screw the
bands on firmly, but not too
tightly.
10.Process in a boiling water
on page 13).
Cooking directions for
preparing fruit in the jam
recipes on pages 20-23
are in addition to, and do
not replace, the cooking methods on
pages 17-19. Use both the recipe
directions and method A, B or C as
noted to ensure successful jellied fruit
products.
Note: lb. = pound oz. = ounce 2 cups = 1 pint 2 pints = 1 quart
tbsp. = tablespoon tsp. = teaspoon
Cooking Yield in
Product Ingredients To prepare fruit: method
1
2-pints
Apple preserves 6 cups peeled, cored, Combine apples, C, p. 19 6
Powdered pectin sliced apples water and lemon
added 1 cup water juice in a large
1 tbsp. bottled saucepot. Cover
lemon juice and simmer for
1
2 lemon, thinly sliced 10 minutes.
(optional)
4 cups sugar
2 tsp. ground nutmeg
1 box powdered pectin
Apricot 2 qts. crushed, Combine ingredients, A, p. 17 10
No pectin added peeled apricots let stand for at
1
4 cup lemon juice least 1 hour. Slowly
6 cups sugar bring to boil, stirring
until sugar dissolves.
Cook until thick,
about 25 minutes.
Berry 9 cups crushed Sort and wash berries. A, p. 17 7 to 8
Blackberry berries Select
1
4 firm ripe
Blueberry 6 cups sugar and
3
4 fully ripe
Boysenberry berries. Crush berries
Dewberry and combine with
Gooseberry sugar in a kettle.
Loganberry
Raspberry
No pectin added
Berry 4 cups crushed berries Sort and wash C, p. 19 5 to 6
Powdered (3 pints whole berries) ripe berries.
pectin added 2 tbsp. bottled lemon Crush or grind.
juice
4 cups sugar
Blueberry-spice 5 cups ripe berries Wash and crush C, p.19 5
Powdered pectin 1 tbsp. lemon juice berries, one layer
added
1
2 tsp. nutmeg at a time. Add lemon
or cinnamon juice, spice and
5
1
2 cups sugar water.
3
4 cup water
J A M R E C I P E S
Cooking Yield in
1
2-pints
Blueberry- 4 cups chopped Sort and wash fruit. A, p. 17 6 to 7
peach, spiced ripe peaches Peel peaches, remove
No pectin added 4 cups blueberries pits, chop. Remove
2 tbsp. lemon juice stems from berries.
1
2 cup water If frozen, thaw. Add
5
1
2 cups sugar lemon juice, water.
1
2 tsp. salt Cover, bring to a boil,
1 stick cinnamon simmer 10 min. Stir
1
2 tsp. whole cloves constantly. Add sugar,
1
4 tsp. whole allspice salt. Add spices tied in
cheesecloth. Boil,
stir constantly to
the jellying point.
Cherry, 4
1
2 cups sour cherries, Sort and wash. B, p. 18 8
Liquid pectin pitted and chopped Remove stems and
added 7 cups sugar pits. Grind cherries or
2 pouches liquid pectin chop fine. Measure
into a kettle.
Cherry, 4 cups sour cherries, Sort and wash C, p. 19 6
tart red chopped (3 lbs.) fully ripe cherries.
Powdered 5 cups sugar Remove stems
pectin added 1 box powdered pectin and pits. Grind or
finely chop.
Peach, nectarine 4 cups crushed Sort and wash B, p. 18 8
or pear fruit (3 lbs. whole) fully ripe fruit.
Liquid pectin
1
4 cup bottled Remove stems,
added lemon juice peel, and pits
7
1
2 cups sugar or cores. Crush fruit.
1 pouch liquid pectin
Peach, nectarine 4 cups crushed fruit Sort and wash fully C, p. 19 6 to 7
or pear (3 lbs. whole) ripe fruit. Remove
Powdered 2 tbsp. bottled lemon stems, peel, and pits
pectin added juice or cores. Crush fruit.
5 cups sugar
J A M R E C I P E S
Note: May add 1 to 2 oz. finely chopped candied ginger to crushed fruit (optional).
Cooking Yield in
1
2-pints
Pear-apple 2 cups pears Peel, core and finely B, p. 18 7 to 8
Liquid pectin 1 cup apples chop fruit. Crush fruit
added 6
1
2 cups sugar in a large saucepan
1
4 tsp. cinnamon and stir in cinnamon.
1
3 cup bottled lemon
juice
Pepper, hot* 3 medium red peppers Wash and cut all C, p. 19 6
Powdered 2 medium green peppers in half;
pectin added peppers discard seeds and
10 large jalapeo stems. Finely chop
peppers peppers. Measure
1 cup cider vinegar 4 cups prepared
(5% acetic acid) peppers.
5 cups sugar
Plum 4
1
2 cups plums Sort and wash fully B, p. 18 8
Liquid pectin (2
1
2 lbs.) ripe fruit. Cut into
added 7
1
2 cups sugar pieces, remove pits.
1 pouch liquid pectin If flesh clings tightly
to pits, cook slowly in
a small amount of
water for a few min.
until soft. Crush fruit.
Plum 6 cups chopped plums Sort and wash ripe C, p. 19 9 to 10
Powdered (3 lbs.) plums. Pit but do not
pectin added
1
2 cup water peel. Chop finely,
8 cups sugar measure, and place in
1 box powdered saucepan with
1
2 cup
pectin water. Bring to a boil.
Reduce heat, cover
and simmer 5 min.
Plum 2 qts. tart plums, Chop fruit. Combine A, p. 17 8
No pectin chopped (4 lbs.) ingredients; bring
added 6 cups sugar slowly to boil, stirring
1
1
2 cups water occasionally until
1
4 cup lemon juice sugar dissolves. Cook
to jellying point.
*Caution: Wear rubber gloves when preparing hot peppers. Do not touch your face, partic-
ularly near your eyes. Wash hands well with soap and water if you do handle hot peppers.
J A M R E C I P E S
Cooking Yield in
1
2-pints
Raspberry, 4 cups berries (2 quarts) Sort, wash and B, p. 18 7 to 9
red or black 6
1
2 cups sugar crush berries.
Liquid pectin 1 pouch liquid pectin
added
Strawberry 4 cups crushed Sort and wash fully B, p. 18 7
Liquid pectin strawberries (about ripe strawberries,
added 2 quarts berries) remove stems.
7 cups sugar Crush.
Strawberry 5 cups strawberries Sort and wash fully C, p. 19 8 to 9
Powdered 7 cups sugar ripe strawberries,
pectin added 1 box powdered pectin remove stems. Crush.
Strawberry-kiwi 3 cups strawberries Crush berries. C, p. 19 6
Powdered 3 kiwi Peel and dice kiwi.
pectin added 1 tbsp. lemon juice Combine all
1 tbsp. minced ingredients.
crystallized ginger
5 cups sugar
Strawberry- 2
1
2 cups strawberries Sort, wash and crush B, p. 18 7
rhubarb (about 1 quart) berries. Discard
Liquid pectin 1 cup cooked rhubarb leaves.
added red-stalked rhubarb Wash stalks and slice
(1 lb. in
1
2 cup water) thinly or chop; do not
6
1
2 cups sugar peel. Place in 2-quart
1 pouch liquid pectin saucepan with
1
2 cup
Caution: Rhubarb water. Bring to a boil.
leaves are Reduce heat and
poisonous. simmer 2 minutes, or
Use stalks only. until rhubarb is soft.
Tomato, spiced 3 cups tomatoes Wash, scald, peel, C, p. 19 5
Powdered
1
2 tsp. grated lemon and chop tomatoes.
pectin added rind Bring to simmer in
1
2 tsp. allspice saucepan stirring
1
2 tsp. cinnamon constantly. Cover,
1
4 tsp. ground cloves simmer for 10 min.,
1
4 cup lemon juice stirring occasionally.
4
1
2 cups sugar Measure tomatoes
1 box powdered pectin into a saucepan. Add
remaining ingredients.
J A M R E C I P E S
Jellies
There are two basic types of jellies,
those made:
I Without added pectin, or
I With added pectin.
Jelly made without added pectin
contains less sugar and has a fruitier
taste. Apples, crabapples, gooseber-
ries, currants, grapes and some plums
contain enough natural pectin to
form a gel. Be sure to test for pectin
content, acid and doneness (see
directions on pages 26-27).
Adding pectin simplifies jelly making,
and yields more jelly per volume of
juice. Adding pectin makes jelly more
quickly, and makes it easier to test for
doneness.
Preparing fruit
If not adding pectin: Use
1
4 slightly
under-ripe fruit and
3
4 just-ripe fruit.
If adding pectin: You may use all
fully ripe fruit.
I Prepare fruit in small batches,
enough for one recipe.
I Sort fruit, discarding all damaged
portions.
I Wash all fruits in cold running
water or in several changes of cold
water, lifting them out of the water
each time. Wash berries carefully
to prevent loss of juice. Do not let
fruit stand in water.
I Cut fruit into small pieces. Leave
skins on, since pectin is more con-
centrated there.
Extracting juice
I Extract juice as the recipe directs.
The method varies depending on
the kind of fruit.
Juicy berries may be crushed
and the juice drained out
without heating. Strain through
a damp jelly bag.
Firm fruits require heating,
usually with some water, as
follows:
Jelly is made from juice,
sugar and pectin (natural
or added). Juice from
apples, berries, currants,
grapes and peaches makes excellent
jelly.
If you are not planning to add pectin
to the juice, make sure you use
1
4
under-ripe fruit and
3
4 just-ripe fruit.
Be sure to test for pectin content, acid
and doneness.
For very ripe or overly ripe fruit, follow
a recipe for added pectin.
I Place firm fruit in a flat-bottomed
saucepan and crush to start juice
flow. Add a little cold water:
Apples and other hard fruits:
Add only enough water to
cover.
Grapes and berries: Use only
enough water to prevent
scorching.
I Bring to a boil on high heat. Stir to
prevent scorching.
I Reduce heat.
I Cook until just soft:
Apples and other hard fruits
need 20 to 25 minutes, depend-
ing on the firmness of the fruit.
Grapes and berries need 10
minutes or less.
Do not overcook. Excess
boiling destroys pectin, flavor
and color.
I Pour cooked fruit into a damp jelly
bag and suspend over a large
bowl to drain juice. The clearest
jelly comes from juice that has
dripped through a jelly bag
without pressing or squeezing.
I Juice can also be extracted from
either firm or soft fruit with a
steam juicer. Steam juicers, such as
Mehu-Liisa* are available online at
www.ezjuicers.com or
1-800-728-1238.
I A fruit press, or manual juicer, is
not recommended for extracting
juice for jelly.
Jelly without added pectin
Jellies made without added pectin
require less sugar
1
4 cup less per
cup of fruit juice than do those
with added pectin. But the longer
cooking process yields less jelly per
cup of juice.
To make jelly without added
pectin, be sure to test for
doneness.
Testing fruit juice for pectin
There are two reliable ways to find
out if fruit juice contains enough
natural pectin to make good jelly
without adding pectin. The cooking
test is easier, and very reliable.
I Cooking test
Measure
1
3 cup juice and
1
4 cup
sugar into a small saucepan. Heat
slowly, stirring constantly until all
the sugar is dissolved. Bring the
mixture to a boil, and boil rapidly
until it gives the spoon or sheet
test for doneness (see next page).
Pour the jelly into a clean, hot jelly
glass or sauce dish, and cool. If the
cooled mixture gels, your fruit
juice contains enough natural
pectin. If not, use a recipe calling
for added pectin.
* Reference to products or companies is not intended to endorse them, nor to exclude others that
may be similar. Examples are listed as a convenience to readers.
I Alcohol test
Add 1 tablespoon juice to 1 table-
spoon of 70 percent rubbing
alcohol. To mix, stir or shake a
closed container slightly so all the
juice comes in contact with the
alcohol.
Do not taste; this mixture is
poisonous.
Fruit high in pectin will form a
solid jelly-like mass you can pick
up with a fork. If the juice shows
little clumping, there is not
enough pectin for jelly.
Discard test results down the
drain.
Testing fruit juice for acid
There is no home test to determine
the exact amount of acid present. But
you can do a simple comparison
taste-test for tartness by mixing:
1 teaspoon bottled lemon juice
3 tablespoons water
1
2 teaspoon sugar
If your fruit juice does not taste as
tart as this mixture, it is not tart
enough and needs more acid.
Add 1 tablespoon bottled lemon
juice or
1
8 teaspoon citric acid per
cup of fruit juice.
If your fruit juice tastes too tart, use
more fully ripe fruit. Too much acid
can make pectin unstable.
Testing for doneness
The biggest problem in making jelly
without added pectin is knowing
when it is done. It is very important
to remove the mixture from the heat
before it overcooks.
Although undercooked jelly can
sometimes be recooked to make a
satisfactory product, little can be
done to improve an overcooked
mixture. Signs of overcooking are a
change in color, and a taste or odor
of caramelized sugar. Too much
boiling destroys pectin, flavor and
color.
Three methods for testing doneness
of jelly made at home are described
below. Of these, the temperature test
is probably the most dependable.
I Temperature test
Before cooking the jelly, measure
the temperature of boiling water
with a jelly or candy thermometer.
At elevations from sea level to
1,000 feet, water boils at 212 F.
Water boils at lower temperatures
as elevation increases. Measure
and record the temperature of
boiling water where you live
shortly before making jelly.
Measure jelly temperature accu-
rately as the mixture cooks. The
thermometer bulb must be com-
pletely submerged in the jelly
mixture, but must not touch the
bottom of the kettle.
Cook the jelly mixture to 220 F
or 8 F higher than the boiling
point of water where you live
(jellying point). At that point, the
sugar will be concentrated
enough that the mixture should
form a satisfactory gel.
I Freezer test
Pour a small amount of boiling
jelly on a plate and put it in the
freezer for a few minutes. If the
mixture gels, it should be done.
During this test, remove the rest of
the jelly mixture from the heat. If
the mixture does not gel, return
the jelly to the heat and boil
several more minutes. Continue to
boil the jelly, checking for
doneness every few minutes until
a satisfactory gel forms.
I Spoon or sheet test
Dip a cool metal spoon into the
boiling jelly mixture. Then raise it
at least a foot above the kettle, out
of the steam. Turn the spoon so
the syrup runs off the side. If the
syrup forms two drops that blend
together and fall off the spoon as
onesheet, the jelly should be
done.
Although this test is widely used, it
is not entirely dependable.
Jelly with added pectin
Jellies made with powdered or liquid
pectin are prepared differently from
those made without added pectin.
You do not need to test for pectin,
acid or doneness when you add
pectin.
Be sure to follow the pectin package
directions carefully.
Processing jelly
After the jelly is done, quickly skim
off all the foam with a cold metal
spoon or jelly skimmer. Then quickly
pour the hot jelly into hot sterilized
half-pint canning jars, leaving
1
4-
inch headspace. Remove bubbles by
running a spatula or bubble freer
between cooked fruit and the side of
the jar. Wipe jar rims and threads
clean with a damp cloth or towel.
Cap with hot pretreated lids. Screw
the metal bands on firmly, but not
too tightly.
Process the jelly for 5 minutes in a
boiling water canner. Adjust process-
ing time for elevations above 1,000
feet, adding 1 minute to the process-
ing time for each added 1,000 feet
elevation (see the map on page 13).
Basic steps follow for making jelly
without added pectin, or with liquid
or powdered pectin added. See
pages 31-36 for jelly recipes using
these three cooking methods.
Cooking methods for jelly
Method D:
Basic steps for making jelly
without added pectin
equipment.
hot until filled.
Measure juice into a large kettle.
For amounts of sugar and juice to
use in making jelly without added
pectin, see the table below.
Caution! Adjust
processing for elevation
The processing time of 5 minutes in
this publication is for elevations up to
1,000 feet above sea level. Add 1 more
minute processing time for each added
1,000 feet elevation.
d
Amount of sugar and juice to use in making jelly without added pectin
Use with Method D
Fruit Cups juice Cups sugar
Apple 1
3
4
Crabapple 1 1
Blackberries 1
3
4 to 1
Gooseberries 1 1
Grapes, Concord 1
3
4 to 1
Grapes, wild 1 1
Plums, wild 1
3
4
Other fruit high in pectin 1
3
4
5. Bring juice to a boil. Add sugar to
juice. Stir until sugar dissolves.
6. Boil rapidly to the jellying point
220 F or 8 F above the boiling
point of water where you live. Test
for jellying point (220 F), or
doneness (see pages 26-27).
7. Remove jelly from heat and
quickly skim off foam.
8. Quickly pour hot jelly into hot
1
4-
inch headspace. Remove bubbles
by running a spatula or bubble
freer between jelly and the side of
clean, and cap with hot pretreated
lids. Screw the bands until firmly
tight, but not too tight.
canner for 5 minutes. Adjust pro-
cessing time for elevation, if neces-
sary (see map on page 13).
Method E:
with liquid pectin
equipment.
hot until filled.
4. Measure juice and sugar into a
large kettle. Add lemon juice if the
recipe indicates. Mix. If desired,
add
1
4 teaspoon butter or mar-
garine to reduce foaming.
5. Bring to a rolling boil on high heat,
stirring constantly.
6. Add liquid pectin and bring back
to a full rolling boil. Boil hard for 1
minute, stirring constantly.
7. Remove from heat and quickly
skim off foam.
1
4-
Method F:
with powdered pectin
equipment.
hot until filled.
5. Measure juice and mix with pectin
in a large kettle. Add lemon juice if
the recipe indicates. If desired, add
1
4 teaspoon butter or margarine
to reduce foaming. Bring to a full
rolling boil.
6. Add sugar all at once. Return to a
full rolling boil and boil for exactly
7. Remove from heat and quickly
skim off foam.
1
4-
Cooking directions for
preparing juice in the
jelly recipes on pages
31-36 are in addition to,
and do not replace, cooking methods
D, E or F. Use both the recipe directions
and the appropriate method to ensure
successful jellied fruit products. Use
the table on page 28 with Method D.
For directions on extracting juice, see
pages 24-25.
Cooking Yield in
1
2-pints
Apple or 4 cups apple juice Select about
1
4 firm D, p. 28 4 to 5
crabapple (about 3 lbs. apples ripe and
3
4 fully
No pectin added and 3 cups water) ripe tart apples. Wash
2 tbsp. lemon juice and core, but do not
(if desired) peel. Cut into small
3 cups sugar pieces, add water,
(may use up to cover and quickly
4 cups for crabapple bring to a boil.
jelly) Reduce heat and
simmer 20 to 25 min.,
or until apples are
soft. Extract juice.
Apple, 4 cups apple juice, Measure juice and F, p. 30 6
bottled juice unsweetened mix with pectin in a
Powdered pectin 5 cups sugar saucepan. Measure
added 1 box powdered sugar and set aside.
pectin Cook as directed.
Berry 4 cups berry juice Select ripe berries, E, p. 29 7 to 8
Blackberry (about 2 quarts wash and crush.
Blueberry berries) Cover, slowly bring
Huckleberry 7
1
2 cups sugar to a boil, stirring to
Strawberry 2 pouches liquid prevent scorching.
Liquid pectin pectin Reduce heat and
added simmer 5 to 10 min.,
stirring occasionally.
Extract juice.
Blackberry 3
1
2 cups blackberry Sort and wash berries. F, p. 30 5 to 6
Powdered juice (3 quarts) Remove stems and
pectin added 4
1
2 cups sugar caps. Crush berries
1 box powdered and extract juice.
pectin
Blackberry 4 cups blackberry juice Select about
1
4 firm D, p. 28 5 to 6
No pectin added (about 2
1
2 quarts ripe and
3
4 fully ripe
berries and
1
2 cup berries. Crush, add
water) water, cover and
3 cups sugar quickly bring to a boil.
Reduce heat and
simmer 5 to 10 min.
Extract juice.
J E L L Y R E C I P E S
Cooking Yield in
1
2-pints
Cherry, sour 3 cups cherry juice Select ripe fruit. Sort, E, p. 29 8
Liquid pectin (3 lbs. or 2 qt. whole wash, remove stems;
added and
1
2 cup water) do not pit. Crush
7 cups sugar cherries, add water,
2 pouches liquid pectin bring to boil quickly.
Reduce heat and
simmer 10 minutes.
Extract juice.
Cherry, sour 3
1
2 cups cherry juice Select ripe fruit. Sort, F, p. 30 6
Powdered (3 lbs or 2 qt. whole wash, remove stems;
pectin added and
1
2 cup water) do not pit. Crush
4
1
2 cups sugar cherries, add water,
1 box powdered pectin bring to boil quickly.
Reduce heat and
simmer 10 min.
Extract juice.
Currant, red 6
1
2 cups currant juice Select fully ripe fruit. E, p. 29 9
Liquid pectin (4 lbs. red currants Crush, cover, quickly
added and 1 cup water) bring to a boil.
7 cups sugar Reduce heat and
1 pouch liquid pectin simmer 10 minutes.
Extract juice.
Gooseberry 4 cups gooseberry Select about
3
4 D, p. 28 5 to 6
No pectin added juice (2 lbs. berries green and
1
4 fully
and
1
2 cup water) ripe berries. Wash
4 cups sugar and crush. Add
water, cover and
quickly bring to a boil.
Reduce heat and
simmer 5 to 10 min.
Extract juice.
Grape 4 cups grape juice Select about
1
4 firm D, p. 28 3 to 4
No pectin added (3
1
2 lbs. grapes ripe and
3
4 fully ripe
and
1
2 cup water) grapes. Wash and
3 cups sugar crush. Add water,
cover and quickly
bring to a boil.
Reduce heat and
simmer 10 minutes.
Extract juice.*
Cooking Yield in
1
2-pints
Grape, 3 cups grape juice Measure juice and F, p. 30 6
bottled juice 1 cup water mix with pectin
Powdered pectin 4
1
2 cups sugar in a saucepan.
added 1 box powdered Measure sugar and
pectin set aside. Cook as
directed.
Grape, Concord 5 cups grape juice Wash and crush F, p. 30 8
Powdered pectin (3
1
2 lbs. grapes grapes, one layer at
added and 1
1
2 cups water) a time. Add water,
7 cups sugar cover and bring to a
1 box powdered pectin boil. Reduce heat and
simmer 10 minutes,
Extract juice.*
Grape-plum 3
1
2 lbs. ripe plums Wash and pit plums; F, p. 30 9 to 10
Powdered 3 lbs. ripe Concord do not peel. Crush
pectin added grapes plums and grapes,
1 cup water one layer at a time, in
8
1
2 cups sugar saucepan with water.
1 box powdered pectin Bring to a boil, cover
and simmer 10 min.
Extract juice. *
Mint 1
3
4 cups mint juice Wash and crush or E, p. 29 3 to 4
Liquid pectin (1
1
2 cups firmly finely chop mint
added packed fresh mint leaves and stems.
leaves and 2
1
4 cups Place in saucepan,
water) add water and
3
1
2 cups sugar quickly bring to a boil.
2 tbsp. bottled lemon Remove from heat,
juice cover and let stand
green food coloring 10 minutes. Strain
(optional) through a damp jelly
1 pouch liquid pectin bag. Add a few drops
of food coloring,
if desired.
*Note: To prevent tartrate crystals, refrigerate grape juice overnight. Strain through double
layers of damp cheesecloth to remove crystals.
Cooking Yield in
1
2-pints
Mulberry 3 cups mulberry juice Sort and wash fruit; E, p. 29 8
Liquid pectin (3 lbs. ripe berries) remove stems. Place
added
1
2 cup lemon juice in saucepan, crush.
7 cups sugar Heat gently until
2 pouches liquid pectin juice starts to flow.
Cover and simmer for
15 min. Extract juice.
Mulberry 3
1
2 cups mulberry juice Sort and wash berries; F, p. 30 6 to 7
Powdered (1
1
2 qt. ripe and remove stems. Place
pectin added
1
2 qt. red berries) in saucepan, crush.
5 cups sugar Heat gently until juice
1 box powdered starts to flow. Cover
pectin and simmer for
10 min. Extract juice.
Orange, from 12 oz. frozen orange Thaw juice and F, p. 30 5 to 6
frozen juice juice concentrate, mix with water in
concentrate 2
1
2 cups water a saucepan.
Powdered pectin 4
1
2 cups sugar
added 1 box powdered pectin
Orange, spiced 2 cups orange juice Mix juices and water F, p. 30 4
Powdered (5 medium) in a large saucepan.
pectin added
1
3 cup lemon juice Stir in pectin. Tie
2
3 cup water peel and spices
1 box powdered pectin in clean, white cloth.
2 tbsp. orange peel, Add to juice mixture.
finely chopped Remove spice bag
1 tsp. whole allspice before ladling into
1
2 tsp. whole cloves jars.
4 sticks cinnamon,
2 inches long
3
1
2 cups sugar
Peach 3 cups peach juice Wash and pit peaches F, p. 30 5 to 6
Powdered pectin (3
1
2 lbs. ripe peaches, but do not peel. Slice
added and
1
2 cup water) or chop, and crush.
5 cups sugar Mix fruit and water in
1
2 cup bottled lemon a saucepan and cover.
juice Quickly bring to a
1 box powdered pectin boil and simmer 5
minutes, occasionally
stirring. Extract juice.
Cooking Yield in
1
2-pints
Pepper, golden 3 large yellow bell Wash peppers; E, p. 29 7
Liquid pectin peppers remove stems and
added 1 to 4 serrano seeds. Leave mem-
Caution: Wear chile peppers brane in hot peppers.
rubber gloves 1
1
2 cups white vinegar Add enough vinegar
when preparing (5% acetic acid) to pure in a blender
hot peppers. 7 cups sugar or food processor.
1 pouch liquid pectin Combine pure with
remaining vinegar.
Boil 20 minutes.
Extract juice.
Pepper, hot 4 to 5 hot peppers, Put half the peppers E, p. 29 5
Liquid pectin cored and cut in and half the vinegar
added pieces into a blender, cover
Caution: 4 sweet green peppers, and process until
Wear rubber cored and cut in peppers are liquified.
gloves when pieces Pour into a large
preparing 1 cup white vinegar saucepan. Blend
hot peppers. (5% acetic acid) remaining peppers
5 cups sugar and vinegar. Mix sugar
1 pouch liquid pectin with peppers and
vinegar in the
saucepan and boil
slowly 10 minutes.
Remove from heat.
Add liquid pectin.
Plum 4 cups plum juice Sort and wash plums. E, p. 29 7 to 8
Liquid pectin (4
1
2 lbs. plums Cut into pieces; do
added and
1
2 cup water) not peel or pit. Crush
7
1
2 cups sugar fruit, add water, cover,
1 pouch liquid pectin and bring to boil.
Simmer for 10 min.
Extract juice.
Plum 5 cups plum juice Sort and wash plums. F, p. 30 7 to 8
Powdered (4
1
2 lbs. plums Cut into pieces; do
pectin added and 1 cup water) not peel or pit. Crush
7 cups sugar fruit, add water, cover,
1 box powdered and bring to boil.
pectin Simmer for 10 min.
Extract juice.
Cooking Yield in
1
2-pints
Strawberry 3
3
4 cups strawberry Select and wash fully E, p. 29 8 to 9
Liquid pectin juice (about 3 quarts ripe berries.
added berries) Remove stems and
7
1
2 cups sugar crush. Extract juice.
1
4 cup bottled lemon
juice
2 pouches liquid
pectin
Strawberry- 1
1
2 qts. ripe Discard E, p. 29 7
rhubarb strawberries rhubarb leaves.
Liquid pectin 1
1
2 pounds red Wash, trim and cut
added rhubarb stalks rhubarb into 1-inch
Caution: 6 cups sugar pieces, and blend.
Rhubarb 1 pouch liquid pectin Wash, stem and
leaves are crush berries in a
poisonous. bowl or saucepan.
Use stalks Place both fruits in a
only. damp jelly bag and
strain out juice.
Measure 3
1
2 cups
juice into a large
saucepan.
Freezer or refrigerator
jams & jellies
You can make jams and jellies out of
fruits such as strawberries, cherries
and grapes with little or no cooking.
Freezer jams and jellies taste more
like fresh fruit than cooked products,
and retain a brighter color. And you
dont have to spend as much time
over a hot stove.
Since these are not processed in a
boiling water canner, they must be
stored in the freezer or refrigerator.
As with other jam and jelly recipes,
do not change:
I The type of pectin each recipe
calls for, or
I The amount of sugar or fruit.
If you wish to reduce the sugar, use a
modified low- or no-sugar pectin
that allows you to do so (see recipes
on pages 43-50). Follow pectin
package directions exactly.
Basic steps follow for making freezer
or refrigerator jam and jelly with
liquid or powdered pectin.
Cooking methods for
freezer jam and jelly
Method G:
Freezer jam and jelly with
powdered pectin
equipment.
2. Wash and rinse plastic containers.
Use 1 to 2 cup containers with
tight-fitting lids.
3. Prepare fruit as directed. Measure
the exact amount into a large
bowl. Add bottled lemon juice, if
required.
4. Measure sugar into a separate
bowl, and stir into fruit or juice.
Mix well. Let stand 10 minutes,
Freezer jams and jellies
take about half the time
to prepare as cooked jams
and jellies. The resulting
product is less firm, but has more fresh
fruit taste.
Plastic freezer containers with tight-
fitting lids work well for storing freezer
jams and jellies. Be sure to leave
enough space at the top of the con-
tainer for expansion during freezing.
5. Mix pectin and
3
4 cup water in a
small saucepan. Stir to dissolve
pectin. Bring to a boil on high
heat, stirring occasionally. Boil 1
minute, stirring constantly.
Remove from heat.
6. Add pectin mixture to prepared
fruit or juice. Stir constantly until
sugar is completely dissolved and
no longer grainy, about 3 minutes.
7. Pour into clean containers, leaving
1
2-inch headspace for expansion
during freezing. Cover tightly, label
and date.
8. Let stand at room temperature 24
hours or until set. Refrigerate for
up to 3 weeks, or freeze up to
1 year. Thaw in the refrigerator,
then store refrigerated for up to
1 month.
Method H:
Freezer jam and jelly
with liquid pectin
equipment.
2. Wash and rinse plastic containers.
Use 1 to 2 cup containers with
tight-fitting lids.
3. Prepare fruit as directed. Measure
the exact amount into a large
bowl.
bowl, and stir into fruit or juice.
Mix well. Let stand 10 minutes,
5. In a small bowl, stir pectin into
water and bottled lemon juice, if
required. Add pectin mixture to
prepared fruit or juice. Stir con-
stantly until sugar is completely
dissolved and no longer grainy,
about 3 minutes.
6. Pour into clean containers, leaving
1
2-inch headspace for expansion
during freezing. Cover tightly, label
and date.
7. Let stand at room temperature 24
hours or until set. Refrigerate for
up to 3 weeks, or freeze up to
1 year. Thaw in the refrigerator,
then store refrigerated for up to
1 month.
Directions for preparing
fruit in the recipes for
freezer or refrigerator
jam and jelly on pages
39-40 are in addition to and do not
replace these two methods. Use both
the recipe directions and method G or
H as noted to ensure successful jellied
fruit products.
Cooking Yield in
1
2-pints
Apple jelly 3 cups apple juice Measure ingredients. G, p. 37 6
Powdered 2 tbsp. lemon juice
pectin added 5 cups sugar
3
4 cup water
1 box powdered
pectin
Blackberry or 3 cups crushed berries Sort, wash and crush G, p. 37 6 to 7
raspberry jam (about 1
1
2 quarts) berries. Press half
Powdered 1 tsp. bottled lemon of the pulp through
pectin added juice a sieve to remove
5
1
4 cups sugar seeds, if desired.
3
4 cup water
1 box powdered
pectin
Cherry jam, 1
3
4 cups prepared Sort and wash. H, p. 38 4 to 5
tart red cherries (about Remove stems,
Liquid pectin 1
1
2 lbs.) and pit cherries.
added
1
2 tsp. crystalline Grind or chop fruit.
ascorbic acid
(vitamin C)*
4 cups sugar
1
4 cup bottled
lemon juice
* This pure form for vitamin C is available at pharmacies and some canning supply stores.
F R E E Z E R O R R E F R I G E R A T O R J A M & J E L L Y
Cooking Yield in
1
2-pints
Grape jelly, 3 cups grape juice Select and wash fully G, p. 37 7
Concord (3 lbs. ripe grapes, ripe grapes, or use
Powdered or use bottled bottled grape juice.
pectin added grape juice) ** Thoroughly crush
5
3
4 cups sugar grapes. Place in a
3
4 cup water damp jelly bag and
1 box powdered allow juice to drain.
pectin Measure 3 cups
juice.**
Note: May take 1 week to set. Refrigerate after 24 hours until set, then freeze if desired.
**If you use fresh Concord grapes, refrigerate juice overnight. Strain through double layers
of damp cheesecloth to remove tartrate crystals.
Peach jam 3 cups mashed Sort and wash. Peel, G, p. 37 6
Powdered peaches pit and mash peaches.
pectin added (2 lbs. ripe peaches) Measure ingredients.
2 tbsp. bottled lemon
juice
4
1
2 cups sugar
3
4 cup water
Raspberry- 2 cups crushed Sort, wash and crush G, p. 37 7 to 8
peach jam raspberries (1
1
2 pt. berries. Select and
Powdered ripe red raspberries) wash ripe peaches.
pectin added 1
1
2 cups mashed Peel, pit and mash
peaches (1
1
4 lbs. peaches.
ripe peaches)
7 cups sugar
3
4 cup water
Strawberry jam 2 cups crushed Select and wash fully H, p. 38 4
Liquid pectin strawberries ripe berries. Remove
added (1 qt. berries) stems, and crush.
2 tbsp. bottled lemon Measure ingredients.
juice
4 cups sugar
F R E E Z E R O R R E F R I G E R A T O R J A M & J E L L Y
Low- and no-sugar
jams and jellies
Eliminating sugar when making jams
and jellies can result in failure
unless you use special recipes and
pectin products.
Decreasing sugar and replacing
sugar with more fruit often results in
a fruitier-tasting jam or jelly.
Jams and jellies made without sugar
may be softer than conventional
jams and jellies. Often, no-sugar jams
and jellies resemble a fruited-gelatin
dessert rather than a true jam or jelly.
The gelling compound may be unfla-
vored gelatin or a modified commer-
cial pectin.
Jams and jellies made with gelatin
are heated, and then poured into hot,
sterilized jars. They are not
processed in a boiling water canner,
since the gel will break down with
excess heat. Jams and jellies pre-
served in this way must be stored in
the refrigerator for use within
3 weeks.
Jams and jellies made with low-
methoxyl pectins will gel with little
or no sugar added. These can be
prepared as directed and frozen
or processed in a boiling water
canner and stored in the cupboard,
depending on the recipe. Follow
pectin package directions exactly.
In no-sugar pectin recipes, use:
I Unsweetened apple juice or white
grape juice when the recipe calls
for juice.
I Varieties of fruit known for their
sweetness. See the fruit publica-
tions listed on the back cover.
I Very ripe, high quality fruit.
Very ripe fruit has more natural
sugars and will help sweeten the
final product. Under-ripe or just-ripe
fruit tends to produce a bland, tart
product.
Use the tested recipes on pages
43-50 for making successful low- and
no-sugar jams and jellies.
Other recipes for low- and no-sugar
pectin jam and jelly can be found in
each pectin package. Canning and
Preserving Without Sugar by Norma
M. MacRae (Globe Pequot Press,
2000), also contains additional
research-tested recipes for low- and
no-sugar jams and jellies.
Jam and jelly can be made
with little or no added
sugar if special gelling
agents are used. Jams and
jellies made without sugar may be
softer than conventional products, but
can be just as flavorful.
For a high quality product, use very
ripe, high quality fruit in low- and no-
sugar recipes. Follow pectin package
directions exactly.
Unless noted, recipes require process-
ing for 5 minutes in a boiling water
canner. Adjust processing time for ele-
vation, if necessary.
Recipes that should not be processed
in a boiling water canner are marked
as refrigerator or freezer recipes.
Apple jelly Low sugar
Freezer recipe
5 cups bottled apple juice
3
1
2 cups sugar
1 cup water
1 box low-sugar pectin
To make jelly:
1. Measure apple juice into a large
bowl.
2. Measure sugar. Stir pectin into
sugar until thoroughly mixed.
3. Stir 1 cup water into pectin-sugar
mixture. Bring mixture to a boil on
medium-high heat, stirring con-
stantly. Boil and stir 1 minute.
Remove from heat.
4. Stir juice into hot pectin-sugar
mixture. Mix well, 1 minute.
5. Ladle quickly into freezer contain-
ers, leaving
1
2-inch headspace.
Cover tightly at once, label and
date.
6. Let stand at room temperature
until gel sets (up to 24 hours), then
store in the freezer for up to 1
year.
7. Thaw in the refrigerator, then keep
refrigerated. Small amounts may
be stored in the refrigerator for up
to 3 weeks.
Yield: 8 half-pints
d
Apple jelly No sugar
Refrigerator recipe
2 cups unsweetened apple juice
4 tsp. unflavored gelatin
2 tbsp. liquid sugar substitute*
1
1
2 tbsp. bottled lemon juice
food coloring (optional)
1. Sterilize jars. Soften gelatin in
1
2 cup of apple juice.
2. Bring remaining 1
1
2 cups juice to
a boil; remove from heat. Add
softened gelatin, stirring to
dissolve. Add liquid sweetener,
lemon juice, and coloring, if
desired.
3. Bring to a full rolling boil. Pour into
hot sterilized jars, leaving
1
4-inch headspace.
4. Cover, cool, and store in the
refrigerator for up to 3 weeks.
Yield: 2 half-pints
d
L O W - & N O - S U G A R J A M & J E L L Y R E C I P E S
* The sugar substitute used in this recipe is
liquid saccharin. One-eighth teaspoon liquid
saccharin equals the sweetening power of
1 teaspoon sugar. If you use other sweeten-
ers, read the label to determine their sweet-
ening power. Aspartame brand names
NutraSweet or Equal cannot be used to
sweeten jellies or jams, since this loses its
sweetness on heating.
Apple or crabapple jelly
Low sugar
6 cups juice (6 lbs. apples)
4 cups sugar
To prepare fruit:
Wash apples, remove stems and
cores, and cut into small pieces.
Do not peel.
To make jelly:
1. Place prepared fruit in a saucepan.
Add 6 cups water, and bring to a
boil. Reduce heat, cover and
simmer 10 minutes. Crush cooked
apples; cover and simmer 5
minutes. Strain juice through
damp cheesecloth or jelly bag.
Measure 6 cups juice.
bowl. In another small bowl, mix
pectin with
1
4 cup sugar from the
measured amount.
3. Stir pectin-sugar mixture into
juice. Add
1
2 teaspoon butter or
margarine to reduce foaming, if
desired. Bring mixture to a full
rolling boil on high heat, stirring
constantly.
4. Quickly stir in remaining sugar.
Return to a full boil and boil for
exactly 1 minute, stirring con-
stantly. Remove from heat and
skim off foam.
5. Pour at once into hot, sterilized
1
4-inch
headspace.
6. Remove bubbles, wipe jar rims
clean, and adjust lids.
on page 13).
Yield: 9 half-pints
d
Cherry jam Low sugar
5 cups prepared fruit
(3 lbs. sour cherries)
3 cups sugar
To prepare fruit:
Wash, pit and chop cherries.
To make jam:
1. Measure prepared fruit into a
kettle.
bowl. In another small bowl, mix
pectin with
1
measured amount.
3. Stir pectin-sugar mixture into fruit.
Bring to a full rolling boil on high
heat, stirring constantly.
Return to a full boil and boil for
skim off foam.
5. Pour at once into hot, sterilized
1
4-inch
headspace.
6. Remove bubbles, wipe rims and
threads clean, and adjust lids.
on page 13).
Yield: 5 half-pints
d
Cherry jam Low sugar
Freezer recipe
5 cups chopped cherries
(4 lbs. sour cherries)
2
1
2 cups sugar
1 cup water
To prepare fruit:
Wash, pit and chop cherries.
To make jam:
1. Measure chopped cherries into a
bowl.
2. Measure sugar and stir in pectin,
mixing thoroughly. Stir in 1 cup
water.
3. Bring sugar-pectin mixture to a
boil on medium-high heat and
boil for 1 minute, stirring con-
stantly. Remove from heat.
4. Stir cherries into hot pectin-sugar
mixture. Stir 1 minute or until thor-
oughly mixed.
5. Pour quickly into clean freezer
containers, leaving
1
2-inch head-
space. Cover tightly, label and
date.
overnight, then store in the freezer
for up to 1 year.
7. Thaw in the refrigerator and store
refrigerated for up to 3 weeks.
Yield: 7 half-pints
d
Grape jelly With gelatin
Refrigerator recipe
3 cups unsweetened grape juice
2 tbsp. unflavored gelatin
(2 packages)
2 tbsp. liquid saccharin*
1. Wash half-pint canning jars and
sterilize by boiling for 10 minutes.
Keep hot until filled.
2. In a saucepan, soften gelatin in
lemon juice and grape juice. Bring
to a rolling boil, dissolving gelatin.
Boil 1 minute.
3. Remove from heat. Stir in liquid
sweetener.
* To substitute other sweeteners, refer to
note on page 43.
4. Pour into hot, sterilized half-pint
jars, leaving
1
4-inch headspace.
Cover at once, label and date.
5. When cool, store in the refrigerator
for up to 3 weeks.
Yield: 3 half-pints
d
Grape jelly, Concord
Low sugar
5
1
2 cups juice (5 lbs. grapes
and 2 cups water)
3
1
2 cups sugar
To prepare juice:
Sort, wash, remove stems and crush
grapes. Place in a saucepan. Add 2
cups water. Bring to a boil. Reduce
heat; cover and simmer 10 minutes.
Strain juice through 3 or 4 layers of
damp cheesecloth or jelly bag. To
prevent tartrate crystals, refrigerate
juice overnight. Strain through
double layers of damp cheesecloth
to remove crystals.
To make jelly:
1. Measure juice into a large
saucepan, and sugar into a
separate bowl.
2. In another small bowl, mix pectin
with
1
measured amount.
3. Stir pectin-sugar mixture into
juice. Bring mixture to a full rolling
boil on high heat, stirring con-
stantly.
Return to a full boil and boil
skim off foam.
5. Ladle at once into hot, sterilized
1
4-inch
headspace.
on page 13).
Yield: 7 half-pints
d
Peach jam Low sugar
4
1
2 cups chopped peaches (4 lbs. ripe
peaches)
3 cups sugar
To prepare fruit:
Wash, peel, pit and finely chop ripe
fruit.
To make jam:
1. Measure exact amount of fruit into
a large saucepan. Add lemon juice.
Measure sugar into a separate
bowl.
2. In another small bowl, mix pectin
with
1
measured amount.
3. Gradually whisk pectin-sugar
mixture into fruit to avoid lumps.
This will take several minutes. Add
1
4 teaspoon butter or margarine
to reduce foaming, if desired. Bring
mixture to a full rolling boil on
high heat, stirring constantly.
Return to a full boil and boil
skim off foam.
5. Ladle at once into hot, sterilized
1
4-inch
headspace.
on page 13).
Yield: 5 half-pints
d
Peach jam No sugar
5 cups crushed peaches (4 lbs. peaches)
1 cup fruit juice
1
4 cup bottled lemon juice
1 box no-sugar pectin
To prepare fruit:
Wash, peel and pit peaches, coarsely
crush.
To make jam:
1. Combine fruit, juice and lemon
juice in a large saucepan.
2. Gradually whisk no-sugar pectin
into prepared fruit to avoid lumps.
This will take several minutes.
3. Bring to a boil over medium-high
heat. Boil 1 minute, stirring con-
stantly.
foam, if necessary.
5. Carefully ladle into hot, sterilized
1
4-inch
headspace.
canner 5 minutes. Adjust time for
elevation, if necessary (see map on
page 13).
Yield: 5 half-pints
d
Raspberry jam No sugar
5 cups crushed red raspberries
(3 pts. whole berries)
1 cup fruit juice
To prepare fruit:
Sort, wash and crush berries.
To make jam:
1. Measure 5 cups crushed berries
into a large bowl. Press half of the
berries through a sieve to remove
some seeds, if desired.
2. Combine fruit and juice in a large
saucepan.
3. Follow directions for no-sugar
peach jam on page 47.
Yield: 6 half-pints
d
Refrigerator jelly with
Splenda
2 packages or 2 tbsp. unflavored gelatin
4
1
4 cups bottled unsweetened fruit juice
(1 quart plus
1
4 cup)
1
2 cup Splenda granular
1. Sterilize jars.
2. In a saucepan soften gelatin in
juice. Bring to a rolling boil, dis-
solving gelatin; boil 1 minute.
Remove from heat. Stir in
Splenda granular. Skim foam if
needed.
3. Pour into hot sterilized jars, leaving
at least
1
4-inch headspace. Apply
lids, cool and store in refrigerator.
(Do not process in a canner or
freeze.)
Yield: About 4 half-pint jars
Note: Sterilized jars are not required
for this recipe; it can be filled into hot,
clean jars or plastic refrigerator con-
tainers. However, sterilized jars would
be best for avoiding spoilage during
storage. Refrigerator jellies made with
gelatin typically last 1 month in the
refrigerator until opened.
d
Strawberry jam Low sugar
6 cups crushed strawberries
(6 pts. whole berries)
4 cups sugar
To prepare fruit:
berries.
To make jam:
1. Measure strawberries into a large
saucepan.
2. Follow directions for low-sugar
Yield: 8 half-pints
Strawberry jam Low sugar
Freezer recipe
3 cups sugar
1 cup water
To prepare fruit:
berries.
To make jam:
into a large bowl.
2. Measure sugar into a large
saucepan. Stir pectin into sugar
until thoroughly mixed. Stir in
1 cup water.
3. Bring mixture to a boil on
medium-high heat and boil
Remove from heat, skim off foam.
4. Stir fruit into hot pectin-sugar
mixture. Stir 1 minute or until thor-
oughly mixed.
5. Pour quickly into clean freezer con-
tainers, leaving
1
2-inch headspace.
Cover tightly, label and date.
overnight, then store in freezer for
up to 1 year.
Yield: 6 half-pints
Strawberry jam No sugar
Freezer recipe
3 to 4 tsp. liquid saccharine*
To prepare fruit:
berries.
To make jam:
into a large saucepan. Stir in
amount of liquid sugar substitute
to taste, pectin and lemon juice.
2. Bring to a boil and boil 1 minute,
stirring constantly. Remove from
heat and skim off foam.
3. Continue to stir 2 minutes. Pour
into clean freezer containers,
leaving
1
2-inch headspace. Cover
tightly, label and date. Allow to
stand at room temperature for 2
hours so the gel sets, then store in
the freezer for up to 1 year.
Yield: 6 half-pints
d
* To substitute other sweeteners, refer to
note on page 43.
Strawberry jam No sugar
1 cup fruit juice
To prepare fruit:
berries.
To make jam:
1. Measure crushed berries and fruit
juice into a large saucepan.
2. Follow directions for no-sugar
Yield: 6 to 7 half-pints
d
Sugar is not required to prepare jams
and jellies when using low-methoxyl
pectin. However, adding a small
amount of sugar or an equivalent
amount of sugar substitute will
improve the taste. To sweeten berries
and fruits, add
1
2 to
3
4 cup sugar or
an equivalent amount of sugar substi-
tute to the recipe, to suit your taste. To
sweeten sour fruits, add 1 cup sugar or
equivalent sugar substitute to the
recipe.
Reference to products is not intended to endorse them, nor to exclude others that may be
similar. Examples are listed as a convenience to readers. If you use these products, be sure to
follow the manufacturers current label directions.
Preserves, conserves,
marmalades, fruit
butters and syrups
Preserves, conserves, marmalades
and fruit butters are all rich in
natural fruit. These products require
longer cooking time and only their
own natural pectin to thicken
properly.
Fruit or berry syrups can be
prepared from juice of fresh or frozen
fruit. These syrups are delicious all
year round, as toppings for pancakes,
pastries and ice cream.
You will find recipes for such tradi-
tional favorites as strawberry pre-
serves, peach conserves, orange mar-
malade, and apple butter on the fol-
lowing pages.
Yields can vary considerably due to
length of cooking time, so yours may
differ from those stated in recipes.
To ensure a safe product, process
in a boiling water canner for
5 minutes. Adjust time for elevation,
if necessary (see map on page 13).
Follow the guidelines for selecting
fruit on pages 3-4, and for processing
in a boiling water canner on page 12.
d
Process for 5 minutes in a boiling
Extension does not recommend
sealing jars with paraffin, or inverting
sealed jars as a final step.
d
Caution! Adjust processing for
elevation
The processing time of 5 minutes in
this publication is for elevations up to
1,000 feet above sea level. Add 1 more
minute processing time for each
added 1,000 feet elevation.
Peach preserves,
old-fashioned
2 qts. sliced peaches
(10 large peaches)
6 cups sugar
To prepare fruit:
Select hard, ripe peaches. Wash, peel,
pit and slice.
To make preserves:
1. Combine fruit and sugar. Let stand
12 to 18 hours in the refrigerator.
2. Bring slowly to a boil, stirring
often. Boil gently until fruit
becomes clear and syrup thick,
about 40 minutes.
3. Fill hot, sterilized half-pint jars,
leaving
1
4-inch headspace.
on page 13).
d
Pear preserves
6 medium pears (2 lbs.)
3 cups sugar
2
1
2 cups water
1 thinly sliced lemon
To prepare fruit:
Select hard ripe pears. Wash, core and
peel fruit. Cut into halves or quarters.
To make preserves:
1. Combine 1
1
2 cups sugar
with water. Cook on high heat for
2 minutes, stirring constantly.
2. Add pears and boil gently for 15
minutes.
3. Add remaining 1
1
2 cups sugar
and lemon slices, stirring until
sugar dissolves. Cook over high
heat until fruit is clear, about 25
minutes, stirring constantly.
4. Cover and let stand 12 to 24 hours
in the refrigerator.
5. Heat fruit and syrup to a boil.
Strain out fruit and pack hot fruit
into hot, sterilized half-pint jars.
6. Pour syrup over fruit, leaving
1
4-inch headspace.
on page 13).
Yield: 5 half-pints
P R E S E R V E S R E C I P E S
Plum preserves
5 cups tart plums (2
1
2 lbs.)
4 cups sugar
1 cup water
To prepare fruit:
Wash plums and remove pits.
To make preserves:
1. Combine all ingredients in a
saucepan.
2. Bring slowly to a boil, stirring until
sugar dissolves.
3. Cook almost to jellying point
(220 F), about 15 minutes, stirring
constantly.
leaving
1
4-inch headspace.
on page 13).
Yield: 5 half-pints
d
Strawberry preserves
6 cups prepared strawberries
(1
1
2 quarts)
5 cups sugar
1
3 cup bottled lemon juice
To prepare fruit:
Select firm, red, ripe strawberries.
Wash, remove stems, slice berries.
To make preserves:
1. Combine sliced berries with sugar
in a large saucepan. Let stand 3 to
4 hours in the refrigerator.
2. Bring slowly to a boil, stirring occa-
sionally until sugar dissolves.
3. Add lemon juice. Cook rapidly until
berries are clear and syrup is thick,
about 10 to 12 minutes.
4. Pour into a shallow pan. Let stand,
uncovered, 12 to 24 hours in the
refrigerator. Shake pan occasion-
ally to distribute berries through
syrup.
5. Heat mixture almost to boiling.
Pour at once into hot, sterilized
1
4-inch
headspace.
on page 13).
P R E S E R V E S R E C I P E S
Note:
lb. = pound
oz. = ounce
tbsp. = tablespoon
2 cups = 1 pint
2 pints = 1 quart
Apple conserve
4
1
2 cups finely chopped red apples
(3 lbs. apples)
1
2 cup water
1
4 cup lemon juice
1
2 cup raisins
5
1
2 cups sugar
1
2 cup chopped nuts
To prepare fruit:
Select tart apples. Sort and wash
apples. Core but do not pare apples;
finely chop.
To make conserve:
Combine apples, water, lemon juice,
and raisins in a kettle. Add pectin and
stir well. Place on high heat and,
stirring constantly, bring quickly to a
full boil with bubbles over the entire
surface. Add sugar, continue stirring,
and heat again to a full bubbling
boil. Boil hard for 1 minute, stirring
constantly. Add nuts. Remove from
heat. If desired, add 3 or 4 drops red
food coloring. Skim.
Immediately fill hot, sterile jars,
leaving
1
4-inch headspace. Wipe jar
rims clean and adjust lids. Process in
a boiling water canner for 5
minutes. Adjust time for elevation, if
necessary (see map on page 13).
Yield: 6 or 7 half-pint jars
Apricot-orange conserve
3
1
2 cups chopped, drained apricots
(2 20-oz. cans unpeeled or 1 lb.
dried apricots)
1
1
2 cups orange juice (3 or 4 oranges)
Peel of
1
2 orange, shredded very fine
2 tbsp. lemon juice
3
1
4 cups sugar
1
2 cup chopped nuts
To prepare fruit:
Cook dried apricots uncovered in 3
cups water until tender (about 20
minutes); drain and chop.
To make conserve:
1. Combine all ingredients except
nuts.
2. Cook to 9 F above the boiling
point of water, or until thick,
stirring constantly.
3. Add nuts; stir well. Remove from
heat; skim.
4. Immediately fill hot, sterile jars,
leaving
1
4-inch headspace. Wipe
jar rims clean and adjust lids.
on page 13).
Yield: 5 half-pint jars
d
C O N S E R V E S R E C I P E S
Blueberry or huckleberry
conserve
4 cups berries (1 quart)
1
2 thinly sliced lemon
1
2 thinly sliced orange
1
2 cup seedless raisins
2 cups water
4 cups sugar
To prepare fruit:
Wash berries and remove stems.
Wash and thinly slice lemon and
orange.
To make conserve:
1. Bring water and sugar to a boil,
stirring to dissolve sugar.
2. Add berries, lemon, orange and
raisins. Simmer for 5 minutes, and
then cook rapidly until thick, about
30 minutes, stirring to prevent
sticking.
leaving
1
4-inch headspace.
on page 13).
d
Cranberry conserve
4 cups cranberries (1 quart)
1 orange, unpeeled and finely chopped
1 cup raisins, chopped
3 cups sugar
1
2 cup nuts, chopped
To prepare fruit:
Sort, wash and measure cranberries.
Wash orange and finely chop.
Measure and chop raisins.
To make conserve:
1. Combine orange and water; cook
rapidly until peel is tender (about
20 minutes).
2. Add cranberries, sugar and raisins.
Bring to a boil, stirring occasionally
until sugar dissolves.
3. Cook rapidly almost to jellying
point (220 F), about 8 minutes. As
the mixture thickens, stir often to
prevent sticking.
4. Add chopped nuts to the mixture
a few minutes before cooking is
complete.
leaving
1
4-inch headspace.
on page 13).
Peach conserve
7 cups firm, ripe peaches, chopped
(10 to 12 large peaches)
1 orange, chopped
5 cups sugar
1
2 tsp. ground ginger
1
2 cup blanched, slivered almonds
To prepare fruit:
Wash, peel, pit and chop firm, ripe
peaches. Wash and chop unpeeled,
seeded orange.
To make conserve:
1. Cook fruit gently 15 to 20 minutes.
2. Add sugar and ginger.
3. Slowly bring to a boil, stirring
occasionally until sugar dissolves.
Cook rapidly until thick, about 15
minutes.
4. Add nuts the last 5 minutes of
cooking.
leaving
1
4-inch headspace.
on page 13).
d
Plum conserve
2
1
2 qt. chopped, pitted plums (4
1
2 lbs.)
3
4 cup thinly sliced orange peel
2 cups seedless raisins
1
3
4 cups chopped orange pulp
(2 large oranges)
6 cups sugar
2 cups broken pecan or other nuts
To make conserve:
1. Combine plums, orange pulp and
peel, raisins, and sugar.
2. Slowly bring to boiling, stirring
occasionally until sugar dissolves.
Cook rapidly, about 15 to 20
minutes, almost to the jellying
point (which is 8 F above the
boiling point of water, or 220 F at
sea level). As the mixture thickens,
stir frequently to prevent sticking.
3. Add nuts during the last 5 minutes
of cooking.
4. Fill hot, sterile jars, leaving
1
4-inch
headspace. Wipe jar rims clean and
adjust lids.
on page 13).
Yield: 10 half-pint jars
d
Apple marmalade
8 cups thinly sliced apples (3 lbs.)
1 orange
1
1
2 cups water
5 cups sugar
2 tbsp. lemon juice
To prepare fruit:
Select tart apples. Wash, pare, quarter,
and core the apples. Slice thin.
Quarter the orange, remove any
seeds, and slice very thin.
To make marmalade:
1. Heat water and sugar until sugar is
dissolved.
2. Add the lemon juice and fruit.
3. Boil rapidly, stirring constantly, to
9 F above the boiling point of
water, or until the mixture
thickens. Remove from heat; skim.
4. Fill hot, sterile jars, leaving
1
4-inch
headspace. Wipe jar rims clean and
adjust lids.
on page 13).
d
Citrus marmalade
1
1
2 cups grapefruit peel (1 grapefruit)
1
2 cup orange peel (1 orange)
1
2 cup lemon, thinly sliced (1 lemon)
pulp of 1 grapefruit
pulp of 4 mediumoranges
6 cups (1
1
2 quarts) water
1 cup sugar per cup of fruit mixture
To prepare fruit:
1. Wash and peel fruit.
2. Cut fruit peel in thin strips about 1
inch long, and place in a saucepan.
Add water.
3. Bring to a boil, then drain. Repeat.
4. To drained peel, add fruit pulp,
thinly sliced lemon and 6 cups
water. Boil 5 minutes. Let stand 12
to 18 hours in the refrigerator.
To make marmalade:
1. Bring fruit and peel to a boil and
cook rapidly until peel is tender,
about 30 to 40 minutes. Measure
fruit and liquid.
2. Add 1 cup sugar for each cup of
fruit mixture.
3. Stir to dissolve sugar and cook
rapidly to the jellying point
(220 F), about 30 minutes.
leaving
1
4-inch headspace.
M A R M A L A D E R E C I P E S
on page 13).
Yield: 5 half-pints
d
Cranberry marmalade
2 oranges
1 lemon
3 cups water
1 lb. cranberries (4 cups)
7 cups sugar
To prepare fruit:
1. Peel oranges and lemon; remove
half of white part of rinds. Finely
chop or grind the remaining rinds.
Put rind in large saucepan.
2. Add water, bring to a boil. Cover
and simmer 20 minutes, stirring
occasionally.
3. Chop peeled fruit. Sort and wash
fully ripe cranberries. Add fruit to
rind; cover and cook slowly 10
minutes longer.
To make marmalade:
1. Measure 6 cups of fruit into a large
kettle. Add water to make 6 cups if
necessary. Add pectin and stir well.
2. Place on high heat and, stirring
constantly, bring quickly to a full
boil with bubbles over the entire
surface.
3. Add sugar, continue stirring, and
heat again to full rolling boil. Boil
hard for 1 minute, stirring con-
stantly. Remove from heat; skim.
leaving
1
on page 13).
d
Orange marmalade
4 cups orange peel, thinly sliced
(about 6 large oranges)
4 cups orange pulp, cut up
(about 6 large oranges)
1 cup lemon, thinly sliced
(about 2 medium lemons)
6 cups water (1
1
2 quarts)
1 cup sugar per cup of fruit mixture
(about 6 cups)
M A R M A L A D E R E C I P E S
To prepare fruit:
1. Wash and slice fruit. Place water,
fruit and peel in a saucepan.
2. Simmer 5 minutes. Cover and let
stand 12 to 18 hours in the
refrigerator.
3. Heat and cook rapidly until peel is
tender, about 1 hour.
To make marmalade:
1. Measure fruit and liquid. Add 1
cup sugar for each cup of fruit
mixture.
2. Bring slowly to a boil, stirring until
sugar dissolves.
3. Cook rapidly to jellying point
(220 F), about 25 minutes, stirring
often.
leaving
1
4-inch headspace.
on page 13).
Yield: 7 half-pints
d
Tomato marmalade
3 qt. ripe tomatoes (5
1
2 lbs.)
3 oranges
2 lemons
4 sticks cinnamon (3-inch pieces)
6 whole allspice
1 tbsp. whole cloves
6 cups sugar
1 tsp. salt
To prepare fruit:
Peel tomatoes and cut into small
pieces. Drain. Slice oranges and
lemons very thin; quarter the slices.
Tie cinnamon, allspice and cloves in a
cheesecloth bag.
To make marmalade:
1. Place tomato pieces in a large
kettle. Add sugar and salt; stir until
dissolved. Add oranges, lemons
and spice bag.
2. Bring to a boil, stirring constantly.
Continue to boil rapidly, stirring
constantly, until thick and clear
(about 50 minutes). Remove from
heat; skim off foam.
leaving
1
on page 13).
Yield: About 9 half-pint jars
M A R M A L A D E / F R U I T B U T T E R R E C I P E S
Apple butter
8 lbs. apples
2 cups sweet cider
2 cups vinegar
2
1
4 cups white sugar
2
1
4 cups brown sugar
2 tbsp. ground cinnamon
1 tbsp. ground cloves
To prepare pulp:
1. Wash and quarter apples; core but
do not peel.
2. Cook apples in cider and vinegar
until tender.
3. Press through a sieve or food mill.
To make fruit butter:
1. Cook fruit pulp with sugar and
spices until thick, about 1 hour,
stirring often.
2. To test for doneness, remove a
spoonful and hold it away from
steam for 2 minutes. It is done if
the butter remains mounded on
the spoon.
leaving
1
4-inch headspace.
on page 13).
Peach butter
8 cups peach pulp (18 mediumfully
ripe peaches)
4 cups sugar
1
2 to 1 tsp. ground ginger (optional)
1
2 to 1 tsp. ground nutmeg (optional)
To prepare pulp:
1. Wash, scald, pit, peel and chop
peaches.
2. Cook peaches until soft, adding
only enough water to prevent
sticking. Stir often.
1. Measure 8 cups peach pulp.
2. Add sugar and optional spices to
pulp mixture.
3. Cook slowly until thick, about 30
minutes, stirring often to prevent
sticking.
leaving
1
4-inch headspace.
on page 13).
Yield: 8 half-pints
d
F R U I T B U T T E R R E C I P E S
Pear butter
8 cups pear pulp (20 medium
fully ripe pears)
4 cups sugar
1 tsp. grated orange rind
1
3 cup orange juice
1
2 tsp. ground nutmeg
To prepare pulp:
1. Wash, quarter and core pears.
2. Cook until soft, adding only
enough water to prevent sticking.
Stir often.
1. Measure 8 cups pear pulp.
2. Add remaining ingredients.
3. Cook over medium-high heat until
thick, about 15 minutes, stirring
often to prevent sticking.
leaving
1
4-inch headspace.
on page 13).
Yield: 8 half-pints
d
Berry syrup
4
1
2 to 5 cups juice (6
1
2 cups fresh or
frozen berries)
6
3
4 cups sugar
1 to 2 cups whole fruit or pieces
(optional)
To prepare juice:
1. Sort and wash berries and remove
stems. Crush in a saucepan. Heat
to boiling and simmer until soft,
5 to 10 minutes.
2. Strain hot fruit through a colander
and drain until cool enough to
handle. Strain juice.
To make fruit syrup:
1. Measure juice into a large
saucepan. Add sugar. Bring to a
boil and simmer 1 minute, stirring
constantly.
2. Add fruit or pieces, if desired. Heat
through. Remove from heat and
skim off foam.
leaving
1
4-inch headspace.
on page 13).
d
F R U I T B U T T E R / F R U I T S Y R U P R E C I P E S
Remedies for jellied product problems
Problem Cause Prevention
Bubbles Jelly poured slowly, Pour jelly quickly into jar. Remove air
trapping air in hot jelly bubbles with a rubber spatula or
bubble freer before processing.
May denote spoilage Follow recommended methods
Do not use if bubbles to process.
are moving.
Cloudy Green or unripe fruit Use firm, ripe or slightly under-ripe
fruit.
Imperfect straining Do not squeeze juice, let it drip
through jelly bag.
Jelly allowed to stand Hold jar close to top of kettle and fill
before poured into jars, quickly.
or poured too slowly
Crystals form Excess sugar Follow recipe exactly.
Undissolved sugar Wipe side of pan free of crystals with a
sticking to side of kettle damp cloth before filling jars.
Mixture cooked too little Cook until sugar has completely
dissolved and mixed with fruit juice.
Mixture cooked too Cook at a rapid (hard) boil. Remove
slowly or too long from heat immediately when jellying
point is reached (220 F).
Tartrate crystals in Refrigerate juice from fresh Concord
Concord grape juice grapes overnight. Strain through double
layers of damp cheesecloth to remove
crystals before making jelly.
Fading Storage place too warm Store in a cool, dark, dry place.
or too light
Stored too long Use oldest products first. Use jellied
products within 1 year.
Fruit floats Mixture ladled into jars Stir fruit mixture for 5 minutes
too soon (no more) before ladling into hot jars.
Not thoroughly crushed Crush fruit uniformly.
Over-ripe fruit Use just-ripe fruit.
Undercooking Cook rapidly, following instructions.
Problem Cause Prevention
Mold Imperfect seal Wipe jar rims clean, seal with pretreated
standard two-piece lids, and process in
a boiling water canner as directed.
Lack of proper sanitation Sterilize canning jars and all equipment
used by boiling 10 minutes.
Jelly allowed to stand Pour into jars immediately upon
before poured into jars, reaching jellying point (220 F).
or poured too slowly Work quickly.
Storage place too warm Store in a cool, dark, dry place.
and damp
Syneresis Excess acid in juice Maintain proper acidity of juice. Test
or weeping makes pectin unstable acid in juice. Use more fully ripe fruit.
Storage place too warm Store in a cool, dark, dry place.
or storage temperature
fluctuated
Use of a thick paraffin seal Seal with pretreated standard
not recommended two-piece vacuum seal canning lids
and process in a boiling water canner.
Mold growth, denotes See mold prevention above.
spoilage Do not use.
Too stiff Overcooking Cook jelly to 8 F higher than the
boiling point of water (jellying point),
or until it sheets off a spoon.
Too much pectin in fruit Use some ripe fruit as well as under-ripe.
Too soft Incorrect proportions of Follow directions exactly.
sugar and juice Do not reduce sugar in recipes with
added pectin.
Insufficient acid Avoid using over-ripe fruit. Add bottled
lemon juice to increase acid, if needed.
Overcooking fruit to Avoid overcooking, as this lowers the
extract juice pectins jellying capacity.
Undercooking fruit in Cook long enough to extract natural
recipes without added pectin. Test for pectin (see page 25).
pectin
Making too large a batch Make only a single recipe at a time.
at one time
Apple
butter, 60
conserve, 54
jam, pear-, 22
jelly, 31
bottled juice, 31
freezer, 39
low sugar, 44
low sugar (freezer), 43
no sugar (refrigerator), 43
marmalade, 57
preserves jam, 20
Apricot
jam, 20
-orange conserve, 54
Berry
jam, 20
jelly, 31
syrup, 61
Blackberry
jam (freezer), 39
jelly, 31
Blueberry
conserve, 55
jam
-peach, spiced, 21
-spice, 20
Cherry
jam, 21
low sugar, 44
tart red (freezer), 39
jelly, sour, 32
Citrus
marmalade, 57-58
Crabapple
jelly, 31
low sugar, 44
conserve, 55
marmalade, 58
Currant
jelly, red, 32
Gooseberry
jelly, 32
Grape
jelly, 32-33
refrigerator, 45
Concord low sugar, 46
Concord (freezer), 40
-plum, 33
Huckleberry
conserve, 55
Kiwi
jam, strawberry-, 23
Mint
jelly, 33
Mulberry
jelly, 34
Nectarine
jam, 21
Orange
jelly, 34
spiced, 34
marmalade, 58-59
Peach
butter, 60
conserve, 56
jam, 21
blueberry-, 21
freezer, 40
low sugar, 46-47
no sugar, 47
raspberry-, freezer, 40
jelly, 34
preserves, old-fashioned, 52
Pear
butter, 61
jam, 21
-apple, 22
preserves, 52
Recipe index
Pepper
jam, hot, 22
jelly
golden, 35
hot, 35
Plum
conserve, 56
jam, 22
jelly, 35
grape-, 33
preserves, 53
Raspberry
jam
freezer, 39
no sugar, 48
-peach (freezer), 40
red or black, 23
Refrigerator jelly with Splenda, 48
Rhubarb
jam, strawberry-, 23
jelly, strawberry-, 36
Strawberry
jam, 23
freezer, 40
low sugar, 48
-kiwi, 23
no sugar, 50
no sugar (freezer), 49
-rhubarb, 23
jelly, 36
-rhubarb, 36
preserves, 53
Tomato
jam, spiced, 23
marmalade, 59
General index
Conserves recipes, 54-56
Elevation map, 13
Equipment and containers, 9-10
Extracting juice, 24-25
Freezer or refrigerator jams & jellies
About, 37
Cooking methods for, 37-38
Recipes, 39-40
Freezing fruit to use later, 4
Fruit butter recipes, 59-61
Fruit syrup recipe, 61
Honey, to replace some sugar, 7
Jams
About, 16
Recipes, 20-23
Jellies
About, 24
Extracting juice, 24-25
Recipes, 31-36
Testing for doneness, 26-27
Testing fruit juice for acid, 26
Testing fruit juice for pectin, 25
Jellying point, 27
Low- and no-sugar jams and jellies
About, 41-42
Recipes, 43-50
Making and storing jams and jellies, 11
Marmalade recipes, 57-59
Pectin and other gelling agents, 5
Pectin, low-methoxyl, 5
Preserves recipes, 52-53
Processing in a boiling water canner, 12
Remaking cooked jellied products, 14-15
Remedies for jellied product problems,
62-63
Resources, back cover
Steps at a glance, 12
Storing jams and jellies, 14
Sugar substitutes (artificial
sweeteners), 7
Resources
Andress, Elizabeth L., and Judy A.
Harrison, So Easy to Preserve Bulletin
989 (Athens, Ga.: University of
Georgia College of Family and
Consumer Sciences), 2006.
Complete Guide to Home Canning.
Agriculture Information Bulletin
No. 539 (Washington, D.C.: U.S.
Department of Agriculture), 2008.
MacRae, Norma M., Canning and
Preserving Without Sugar
(Globe Pequot Press), 2000.
To start with the right
ingredients, see also:
Apple Cultivars for Wisconsin (A2105)
Home Fruit Cultivars for Northern
Wisconsin (A2488)
Home Fruit Cultivars for Southern
Wisconsin (A2582)
Vegetable Cultivars and Planting Guide
for Wisconsin Gardens (A1653)
These are all available from your
county UW-Extension office or
Cooperative Extension Publications
(learningstore.uwex.edu).
Copyright 2008 by the Board of Regents
of the University of Wisconsin System doing
business as the division of Cooperative
Extension of the University of Wisconsin-
Extension. All rights reserved. Send copy-
right inquiries to: Cooperative Extension
Publishing, 432 N. Lake St., Rm. 227,
Madison, WI 53706.
Author: Barbara H. Ingham, food science
specialist, Department of Food Science,
University of Wisconsin-Madison and
UW-Extension.
University of Wisconsin-Extension,
Cooperative Extension, in cooperation
with the U.S. Department of Agriculture and
Wisconsin counties, publishes this informa-
tion to further the purpose of the May 8
and June 30, 1914 Acts of Congress. An
EEO/AA employer, the University of
Wisconsin-Extension, Cooperative Extension
provides equal opportunities in employ-
ment and programming, including Title IX
and Americans with Disabilities (ADA)
requirements. If you need this information
in an alternative format, contact
Cooperative Extension Publishing or Equal
Opportunity and Diversity Programs,
University of Wisconsin-Extension, 501
Extension Building, 432 N. Lake Street,
Madison, WI 53706, diversity@uwex.edu,
phone: (608) 262-0277, fax: (608) 262-8404,
TTY: 711 Wisconsin Relay.
This publication is available in English from
your Wisconsin county Extension office
(www.uwex.edu/ces/cty) or from
Cooperative Extension Publishing. To order,
call toll-free: 1-877-947-7827 (WIS-PUBS) or
visit our web site: learningstore.uwex.edu.
Making Jams, Jellies & Fruit Preserves (B2909) R-5-2008

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